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I originally made this for a curry evening.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!
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.
- 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
- Dice the mango. It doesn’t have to be neat – all different sizes will add a bit of variety to the finished chutney.
- Crush the cardamoms, so the shells crack open, then dry fry the spices, until they start to give off their aromas.
- Add the ginger, garlic and onion – fry for a further minute or so.
- Add the mangoes, sugar and vinegar and bring to the boil.
- Simmer for 3 hours.
- 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.
- Season, and taste – you might find (particularly if you don’t have the ripest mangoes) you need to add a little extra sugar.
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.