Over the past couple of weeks we’ve received mangos in our fruit and veg box. It’s the middle of winter. Go figure. Anyway, since we’ve been spending lots of time away from the house, they weren’t being eaten (shock, horror). And, because it seemed like such a shame to chuck them away and I’ve always wanted to make my own chutney, I thought I’d give it a go.
I did a bit of research online and modified a number of recipes to fit the ingredients I already had in the larder. The result? A super spicy chutney that’s great with a curry or on your left over roast lamb sandwich. Yummo.
Click through for the recipe, or get the PDF here.
Super Spicy Mango Chutney
3 large mangos (peeled, de-stoned and chopped)
3 apples (peeled, cored and sliced)
4 cloves of garlic (peeled, crushed and sliced in half)
1 tbsp yellow mustard seeds
1 tbsp dried chili flakes (use less if you prefer your chutney with less of a kick)
1 tbsp root ginger (peeled and grated)
300ml white wine vinegar
300ml apple cider vinegar
Preparation time: Overnight?Cooking time: One hour
Makes enough to fill 2 x 300ml preserving jars.
- Place mango slices in a bowl, sprinkle with salt, stir, cover and leave overnight.
- Rinse the mangos and drain the juice.
- Set oven to 145°C (290°F) and wash jars in warm soapy water. Rinse and place the wet jars upside down on a baking dish to drip dry in the oven. They will sterilize as you prepare the chutney.
- In a large saucepan, mix the apples, garlic, ginger, chili, mustard seeds, vinegar and sugar together over a low heat until the sugar dissolves – this should take around 10 minutes, though you can check for crystals on the back of a silver spoon.
- Turn off the oven, but keep the door closed.
- Bring the mixture to the boil and add the mangos. Lower the temperature and simmer until the mixture forms a thick syrup. This should take around 30-40 minutes.
- Remove jars from oven, placing them the right way up on a heat-protected surface.
- Spoon the chutney into the jars and seal immediately.
TOP TIP: You can eat your chutney once it’s cooled, but for best results leave it a couple of days for the flavours to infuse.
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© Kate McAuley 2013