This recipe was my entry for the Jihva blogging event many moons ago. The theme was mangoes so I thought I’d submit my recipe for Mango chutney.
I’m not sure where I came across the recipe but I’m glad I did. It makes a nice, firm chutney with an interesting mix of flavours and let’s face it, who can resist a tasty bit on the side?
MANGO AND GINGER CHUTNEY
2 large ripe but firm mangos, peeled, stoned and chopped
250 g dried ready to eat mango, chopped
2 large onions, chopped
3 garlic cloves, finely chopped
1 tablespoon of grated ginger
grated zest and juice of 1 lime
400 ml cider or white wine vinegar
200 g demerara sugar
½ teaspoon crushed dried chillies
½ teaspoon ground ginger
1 tablespoon mustard seeds
½ teaspoon allspice berries, crushed
½ teaspoon black peppercorns, crushed
½ – 1 teaspoon salt
Place all the ingredients, except the salt, in a large stainless steel saucepan.
Bring to the boil, then simmer gently, uncovered, for 45-55 minutes, stirring frequently with a wooden spoon to prevent sticking.
When ready the chutney should be reduced and thickened but still moist.
Stir in salt to taste then set aside to cool.
Spoon into sterilised jars. Leave for at least two weeks to allow the flavours to develop.