Sunday, 17 July 2011

Mango chutney recipe

I made this on Friday; definitely a good one to make, it tasstes much less astringent than the shop-bought ones; mangoes can quite often be bought reduced as they hear ripening  - that's the time to stock up with them and get a few jars made. As well as going well with all curries, try some stirred into mayonnaise as a dip. The recipe is adaptable - add as much garlic as you like, add sultanas or raisins, more or less ginger or none at all,  grated fresh ginger, chilli flakes or powder, chopped chilli...........

3 - 4lbs ripe mangoes
3 cups of vinegar - any kind
1lb demarara sugar
3 cloves garlic
1 tbsp powdered ginger
3 medium onions, finely chopped
1/4 tsp salt and lots of freshly ground black pepper

Peel the mangoes and remove flesh from around the big blade in the middle; chop, but not too finely. Put the flesh and juice into a wide pan with everything else, and leave to cook, just under a simmer for 2 - 3 hours, until it's a thick consistency, but some of the mango still retains its shape. Remove from heat, pot and seal immediately, Store in a cool, dark place, and leave about 4 -5 weeks before trying. Makes approx 1 x 2lb Kilner jarful.

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