The Collector of Tales
The Quay
Mango Chutney
Mango Chutney
Mango chutney is a delight with curries and pretty good with cold meats or cheeses. This recipe uses ripe mangoes and you get the most delightful yellow colouration go compliment the wonderful taste.
Ingredients
4 large ripe mangoes
2 cooking apples peeled, cored and diced
450g caster sugar
1 tsp onion seeds (nigella)
1/2 tsp chilli flakes
20g ginger, peeled sliced and cut small
2 garlic cloves peeled, crushed and diced
1/2 tsp cumin seeds
salt
Method
Peel and slice the mangoes making sure that there is a good mix of large pieces and smaller ones. It gives a better consistency and look to the the final chutney. Place in a large bowl and salt lightly and leave overnight in the fridge.
Once the mangoes have rested overnight rinse them and drain off any liquid.
Melt the sugar in a heavy based pan over a gentle heat adding the apple, garlic and all the other ingredients except the mangoes.
Stir until the sugar has all melted. (I added a drop of water to help prevent burning.)
Once the sugar has melted add the mangoes and stir a couple of times. Simmer over a low heat for about 20 minutes or until the chutney is thick.
Spoon into heated sterilised jars and seal. This chutney is ready for eating straight away.
Observations
Vary the spice mixture to suit your own taste but I do believe that the apple adds something to the taste and texture as well as helping to bulk out an otherwise expensive fruit. Put in too much apple however and you will be heading towards the shop bought version of the chutney.
You should wash clean and sterilise the jars before filling and heat them to prevent cracking. I used to heat mine in the warming oven of the Aga as that heats and sterilises perfectly.
To sterilise jars in an electric oven, wash them thoroughly with hot, soapy water and rinse well. Place the clean, wet jars upside down on a baking tray and heat in a preheated oven at 140°C (275°F) or 160°C (320°F) for 10-15 minutes.
Ensure the jars are warm when filling with preserves to avoid cracking. Lids with rubber seals should be sterilized separately by boiling them in water.