Easy Spicy Mango Chutney
User Reviews
4.9
39 reviews
Excellent
Easy Spicy Mango Chutney
Report
This Easy Spicy Mango Chutney is a fusion of beautiful sweet mango, Indian spices, ginger, garlic and red chilli. Bursting with flavour and the perfect accompaniment to curries, cold meats and cheese – this delicious mango chutney really packs a punch!
Share:
Ingredients
- 1 tsp cumin seeds
- 8 cardamom pods seeds removed, husks discarded
- 1 tsp chilli pepper crushed
- ¼ tsp paprika
- 5 garlic crushed, cloves
- 2.5 cm ginger peeled & grated, piece
- 6 Mango ripe, green
- 250 cider vinegar mls
- 225 g light soft brown sugar
- 2 tsp salt flakes
- 1 red chili pepper seeds removed, finely chopped
Instructions
- Dry fry the cumin and cardamom seeds for a few seconds until they turn golden and release a heady aroma, move with a wooden spoon for even toasting.
- Place the toasted seeds in a pestle & mortar (or use a bowl and handle of a rolling pin) along with the crushed chillies, paprika, crushed garlic and grated ginger.
- Pummel until evenly mixed together.
- Prepare the mangoes by slicing down either side of the stone, score with cross hatch pattern into the halves and then turn the halves inside out. Then cut the flesh from the sides of the stone and score along the lengths.
- Cut the cubes of mango off and then cut these into smaller pieces (you decide how chunky you want the chutney).
- Place light brown sugar, salt and cider vinegar into a large pan and gently heat until sugar dissolves.
- Stir in the spice paste and then add the chopped mango.
- Bring to the boil and then reduce to a simmer, cooking gently for about 40 minutes or until mixture looks syrupy, stirring regularly.
- Stir in the chopped red chilli 10 minutes before the end of cooking.
- Pot up into hot sterilised jars and seal with lids immediately.
- Makes about 600 mls.
- Can be eaten straight away or stored in a cool dark place for up to 6 months. Once open eat with 4 weeks and store in the fridge.
Notes
- Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain. Jars with rubber seals like the one in the picture are best avoided as the vinegar reacts with the seal over time.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
Other Recipes
You'll Also Love
