Mmmm mango chutney – the perfect ingredient for those Boxing Day turkey sandwiches! This recipe is best when left for a week before consumption however tastes pretty amazing when eaten immediately also!
Surprisingly easy, a great addition to a curry lover’s Christmas hamper or to pull out all the stops for a pre Christmas, Indian feast!
Makes about 500g
3 firm green mangoes
150ml cider vinegar
130g light muscovado sugar
1 small red finger chilli
2.5 cm fresh rot ginger, peeled and finely chopped
1 garlic clove, finely chopped
5 bruised cardamom pods
½ tsp coriander seeds, crushed
1 bay leaf
½ tsp salt
1. Peel the mangoes and cut the flash from the stone, slice into small chunks and wedges
2. Place the mango and vinegar in a large pan, cover and cook on a low heat for 10 minutes. Don’t worry about the fact that there doesn’t seem to be enough liquid to mango, as it cooks the mangoes will release their juices
3. Stir in remaining ingredients, bring to the boil slowly, stirring regularly.
4. Turn the heat right down and simmer for another 30 minutes. The mixture should the thick and syrupy. Remove the cardamom and bay leaf (if you wish)
5. Ladle into hot, sterile jars and store in a cool dark place for 1 week before opening
If you are eating straight away, the chutney will be milder and less fragrant, it will however have a fresher, more fruity taste that the finished product – personally I quite like this!