MANGO CHUTNEY

AuthorGeo FoodsCategory

Ingredients

 6 MANGO CHUTNEY
 500 ml white wine vinegar
 450 g granulated sugar
 1 tbsp cumin seeds
 2 tsp coriander seeds
 10 cardamom pods
 2 tsp nigella seeds
 ½ tsp cayenne pepper
 ½ tsp turmeric
 3 garlic cloves, crushed
 8 whole cloves
 · thumb-sized piece of ginger, grated
 1 fat red chilli, seeds removed and finely chopped

Preparation

1

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for eight to 10 minutes until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.

Add spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and two teaspoon salt. Bubble over a medium heat for an hour and 30 minutes until thick and syrupy. Leave to sit for 10 minutes.

Transfer the chutney into sterilised jars while still hot. Seal the jars and leave to cool and store in a cool place.

Related Recipes

Ingredients

 6 MANGO CHUTNEY
 500 ml white wine vinegar
 450 g granulated sugar
 1 tbsp cumin seeds
 2 tsp coriander seeds
 10 cardamom pods
 2 tsp nigella seeds
 ½ tsp cayenne pepper
 ½ tsp turmeric
 3 garlic cloves, crushed
 8 whole cloves
 · thumb-sized piece of ginger, grated
 1 fat red chilli, seeds removed and finely chopped

Directions

1

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for eight to 10 minutes until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.

Add spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and two teaspoon salt. Bubble over a medium heat for an hour and 30 minutes until thick and syrupy. Leave to sit for 10 minutes.

Transfer the chutney into sterilised jars while still hot. Seal the jars and leave to cool and store in a cool place.

MANGO CHUTNEY

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