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The classic Indian chutney, this recipe adds chilli for an extra bit of heat.
1.8kg mangos (about 3 large ones)
350g soft brown sugar
1/2 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 chilli
1/2 tsp ground turmaric
50g fresh ginger
400ml malt vinegar
4 cloves garlic
1 onion
Remove the flesh from the mango and chop it into small cubes.
Put into a bowl and cover with the sugar, leave over night.
Next day heat a small frying pan and heat the whole spices until they brown slightly and start to pop, put in a morter and pestle and crush with the turmaric.
Finely chop the ginger, garlic, chilli and onion and add with all the ingredients to a preserving pan. Bring to a slow simmer and cook for about 3 hours until the mango becomes translucent and most of the liquid has evaporated.
Make sure the chutney is thick enough by drawing a spoon through the bottom of the pan, you should be able to see the pan without liquid flowing back in.
Remove from the heat and allow to stand briefly before potting in steralised jars.
Allow to mature for at least 2 months before eating.
This recipe is adapted from one in the WI Book of Preserves.
See here for a blog post about making the mango chutney recipe.
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