Chutney · Condiment · Preserve

Mango Chutney

I love having mango chutney on hand for curries and sandwiches, a jar of homemade chutney is also a great gift.  I made this particular batch so I could use some in my Slow Cooker Mango Chicken Curry.

 

Ingredients (makes roughly 1 litre):

  • 4 ripe mangoes, peeled &roughly chopped
  • 2 granny smith apples, peeled, deseeded & chopped to your preferred size
  • 1 red onion, chopped
  • Thumb size piece of root ginger, grated
  • 1 garlic clove
  • 2 red chilies, finely diced
  • ½ tsp cardamon powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp tumeric
  • 1½ tsp mustard seeds
  • 1 cinnamon stick
  • 350ml white wine vinegar
  • 400g brown sugar
  • 1 tsp salt
  • 1½ tbsp vegetable oil

 

Method:

1) Cook onions in a non stick pot over a medium-low heat on the stove until they are starting to soften, add the ginger, garlic & chili and cook for a further few minutes.

2) Turn up the heat slightly, then add spices and seeds to the pot, except the cinnamon stick and cook for a further minute, stirring regularly until they are toasted.

3) Add the mango and apple and cook over a low heat for 20 mins, stirring frequently, until the mango is soft and the apple is starting to soften, if you find that the mixture is dry and is starting to stick, add ¼-½ cup of water.

4) Add the rest of the ingredients, reduce the heat to a low simmer and cook for 45 mins to 1 hour, stirring regularly, until the chutney has become thick and syrupy.

5) While this is cooking, prepare your jars.  I made enough to almost fill 4 x 300ml jars.  To sterilize, I washed the jars in hot soapy water then dried upside down on an oven rack at 130°C/260°F for 20 minutes, and put the lids in a pot of boiling water for a few minutes.  Aim to have the jars ready at the same time as your chutney.

 

6) Divide the mixture among the jars and store in a cool, dark place for up to 6 months.

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