Recipe: Mango and ginger chutney
3 (about 1.5) just-ripe mangoes, peeled, stoned, coarsely chopped
2 brown onions, coarsely chopped
2 cups (500mL) cider vinegar (I used apple cider vinegar)
3.5 cups white sugar
2 tbs finely grated ginger
1 tbs sea salt flakes
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
1 tsp mixed spice
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground cloves
1. Place all the ingredients in a large heavy-based saucepan. Place over high heat and bring to the boil. Reduce the heat to a medium to low and cook, stirring occasionally (to help prevent the mixture from sticking to the base) for 1 hour or until the mixture thickens. Remove from heat
2. Ladle hot chutney among 2 sterilised preserving jars and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside to cool completely. Label and date
I'd never made a chutney before but the recipe is easy to follow and the chutney was a success! All the flavours work really well, I especially love the kick of the ginger and all the spices. It made about 2 jam jars worth, but you could easily halve the recipe if desired.
Only thing is mangoes and ginger both have "warming" properties, so it probably wasn't the best combination to make on an extremely hot day. Nonetheless it was too yummy not to try and as you can see I had some on vita-wheats with cheese. This recipe does have a lot of sugar in it though, so I'm going to use it sparingly.
Have you ever made a chutney before? It's something I always see at deli's but never think of making. Next on my list I want to make a beetroot relish!