Homemade Mango Chutney worth the wait

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)

2 tbsps lemon juice

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!