This
tangy homemade Mango Chutney goes well with the usual Indian dishes but can spice
up a variety of summer dishes, meats and even toasted sandwiches. I’ve made Mango & Apple Chutney before from one of Grandma Abson’s Chutney recipes but
this one is an easy Chutney recipe. These ingredients make about 4-5 small jars.
Mango
Chutney
250g/9oz light brown sugar
600m/1 ptl white wine vinegar
4-5 mangoes (stones removed, peeled and chopped)
2 onions (chopped)
2 cloves garlic (finely chopped)
1 red chilli
50g/2oz root ginger (grated)
½ tsp coriander seeds
½ tsp cumin seeds
1 tsp cardamom
½ tsp turmeric
½ tsp salt
110g/4oz raisins (optional)
Boil the sugar in the vinegar in a large pan till dissolved.
Chop the mangoes and onions and then add these together with the garlic, chilli
and grated ginger to the pan. Bring to the boil, then reduce the heat. Allow to
simmer uncovered for about 45 minutes to an hour until the fruit is tender. Pound
the seeds and cardamon in a pestle and mortar. Add these spices, the turmeric and the lemon juice, mustard
powder, and salt. Finally, add the raisins, if using. Continue to simmer
for 5 to 10 more minutes until the chutney leaves a clear trail when a spoon is
drawn across. Allow to cool and then spoon into clean, sterilised jars.
Meryl’s tip : This chutney will be best eaten after a few months, when the
flavours have started to combine – that’s if you can wait!