Recipe
Prep
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Mango Chutney
Total time: 15 min
Servings: 8 c.
Equipment: Stove
- 2 kg Fresh Mangos, firm, but ripe
- 8 Cardamom Pods
- 2 Garlic Cloves
- 1 Fresh Red Chilies
- 5 ml White Wine Vinegar (500ml)
- 4 g Granulated Sugar (400g)
- 1 tsp. Cumin Seeds
- 1 tsp. Coriander Seeds
- 1 tsp. Chili Powder
- 2 tsp. Cumin Seeds (nigella seeds)
- 2 oz. Fresh Ginger
- Peel, stone and roughly chop the mangos; set aside.
- Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
- Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
- Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
- Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
- Divide among sterilized jars, seal and keep for up to 6 months.