Mango Chutney

Mango Chutney

by calum
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Mango Chutney

Takes time … but this is so much better than the shop bought product
Course Pickle, Spices
Cuisine Indian
Diet Vegerarian
Recipe Type Pickle
Prep Time 45 minutes
Cook Time 2 hours
Servings 2 Litres

Ingredients

  • 1 kg mango
  • 2 tbsp sunflower oil
  • 2 onion halved and thinly sliced
  • fresh ginger A thumb sized piece, peeled and cut into thin shreds
  • 10 green cardamom pod
  • 2 cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ teaspoon tumeric
  • 500 g cooking apple peeled, cored and chopped
  • 1 fresh chilli large red HOT chilli , deseeded and finely sliced
  • 375 ml white wine vinegar
  • 400 g caster sugar
  • 500 ml water
  • 1 tsp salt

Instructions

  • Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces – take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.
  • Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.
  • Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.
  • Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 60 mins, stirring frequently (especially towards the end of the cooking time so that it doesn’t stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.