This really is super easy, and much tastier than anything store bought.

I originally made this for a curry evening.  I used 2 (very) large mangoes, and had a lot left over. I took a jar to a friend’s wine and cheese evening – and discovered it’s as good,  if not better, with cheeses, especially a nice strong cheddar!

Mango Chutney

I recently made it to give away as Christmas presents,  4 mangoes made 1.5 litres of chutney, which I decanted into 3 Kilner jars.

Ingredients:

  • 3 cardamom pods
  • 1/2 tsp. cumin
  • 1 tsp. coriander powder
  • 1/2 tsp. dried chilli
  • 2 tsp. mustard seeds (or a tsp. of mustard powder, a squirt of English mustard, or a good dollop of Dijon or similar)
  • 2 cloves of garlic
  • An equal amount of ginger (to garlic)
  • 1 onion, finely diced
  • 2 mangoes
  • 200 g sugar
  • 200 ml white wine vinegar (or similar)
  • 1/2 tsp. of cornflour (optional)
  • ~1/2 tsp. of salt
  • ~1/2 tsp. pepper

Method:

  1. Dice the mango. It doesn’t have to be neat – all different sizes will add a bit of variety to the finished chutney.
  2. Crush the cardamoms, so the shells crack open, then dry fry the spices, until they start to give off their aromas.
  3. Add the ginger, garlic and onion – fry for a further minute or so.
  4. Add the mangoes, sugar and vinegar and bring to the boil.
  5. Simmer for 3 hours.
  6. At this point the chutney should be nice and thick – I like to add a little cornstarch to thicken it further. Combine about 1/2 tsp. of cornstarch with 1 tbsp. of water stir into the chutney and cook for about 1 minute.
  7. Season, and taste – you might find (particularly if you don’t have the ripest mangoes) you need to add a little extra sugar.

Variations:

If you want something more akin to shop bought sweet (but rather less spiced) chutney, then halve the spices, reduce the amount of garlic and ginger a little (a small clove) and when tasting you will probably find you want to add a bit more sugar.

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