If you follow this blog you may remember that I had ordered some mangoes, intending to make Mango Chutney, a while ago. When they turned up they were very over-ripe so they became Mango Curd instead. I have been ordering them at every opportunity since but they have been repeatedly out of stock. Finally I got a box full (with another 20% off this time) and this time they were very under-ripe. Perfect for mango chutney.
I actually made one and a half times the recipe quantity below, just because that was the amount of onions I had so the 8 smallish jars you can see in the picture came from just under 1.5kg of mangoes.
Be warned – cooking onions and vinegar for a long period of time will lead to a strong smell afterwards! I would recommend making it on a day when you can have the windows open if possible. And I know that because I didn’t and you only realise after you go out and come back in again later…
To test whether a chutney is ready, use a wooden spoon to drag a channel through the mixture, exposing the bottom of the pan. If the channel fills immediately the chutney is not ready. If the channel does not fill and the bottom of the pan remains visible, the chutney is ready.
This is a spicy chutney recipe so you could reduce the amount of chilli if you prefer. Like most chutneys, this will benefit from storing for at least three months before eating but I did have a little taster and it seemed like it was going to be a good one.
1 tablespoon salt
4-6 cloves of garlic
stick of cinnamon
2 teaspoons hot chilli powder
1 tablespoon mustard seeds
1.1 litres (2 pints) distilled malt (white) vinegar
450g soft brown sugar
Peel the mangoes, take out the stones and chop into small pieces. Put in a bowl and sprinkle over the salt. Mix well and leave overnight.
Rinse and drain the mangoes.
Peel and finely chop the onions, root ginger and garlic.
Put the cinnamon stick in a muslin bag and tie.
Put all the ingredients except the sugar into a pan.
Bring to the boil and simmer until soft.
Add the sugar and stir until it has dissolved. Continue simmering until the chutney thickens, stirring occasionally.
Remove the cinnamon stick and pour or spoon into hot sterilised jars.
Seal tightly and store in a cool dark place, ideally for at least three months, to allow the vinegar to mellow and the taste to develop. I’m thinking this chutney will be good for curry, cheese and Christmas hampers!