Jam and Preserve Recipes
Mango Chutney
a delicious, tangy chutney that every curry is undressed without!
Ingredients
Mango,
peeled and diced
peeled and diced
2lb
900 g
Apples, Cooking
8 oz
225 g
Onions (medium),
Peeled and chopped
Peeled and chopped
1 each
Garlic Clove,
finely chopped
finely chopped
10 fl oz
300 ml
Sugar, Demerara
7 oz
200 g
1 tsp
Ginger, ground
2 tsp
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Method
- Wash jars in warm soapy water, rinse, and place upside down in a warm oven to dry
- Sprinkle the prepared mango with the salt and leave to one side while you peel and chop the apples, onion, garlic and ginger
- Put the vinegar and sugar into a large pan and heat gently to dissolve the sugar
Add mangoes, apple, onion, garlic and ginger and slowly bring to the boil- Simmer gently for approximately 30-40 minutes until thickened slightly, stirring often
Pour into warm jars and seal immediately
If liked, a hot mango chutney can be made by adding finely chopped red chilli to your own preference about half way through the cooking time- This delicious chutney can be eaten immediately and will keep for up to one year
- Mix with plain yoghurt as a tasty accompaniment to cold meat or curries
How long will it take to make?
Preparation time:
20 mins
Cooking time:
50 mins
Total time:
1 hour 10 mins
How much?
around 5-6 280g/7oz jars
Look after it
store in a cool, dark place and use within one year
Useful links
Pack your Mango Chutney in this well proportioned 190ml round jar
Rosie's Preserving School Workshops
Mango Chutney
