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Mango chutney
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Makes: about 760g
3 ripe mangoes (around 1kg)
2 tbsp vegetable oil
40g fresh root ginger, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely sliced (deseeded, if liked)
½ tbsp nigella seeds
2 tsp garam masala
350g granulated sugar
180ml white wine vinegar
1 lemon, juice
½ tsp freshly ground black pepper
½ tsp fine sea salt
1. Cut the mango flesh off the stones (see page 101 for tips on preparing mango) and cut into 2-3cm chunks. Put a large, heavy-based saucepan over a medium heat; add the oil. Stir in the ginger, garlic and chilli; fry for 1 minute, then add the nigella seeds and garam masala and fry for another minute. Add the mangoes, sugar, vinegar, lemon juice, pepper and salt. Bring to the boil, then reduce the heat and simmer for 1 hour-1 hour 15 minutes, depending on the ripeness of your mangoes, mashing lightly every now and then to break down a little, until soft, sticky and golden.
2. Meanwhile, sterilise 2 jars (or 1 large one); find instructions on the Food app (see page 7). Spoon the chutney into the warm, sterilised jars and leave to cool. Store in the fridge for up to 2 months and enjoy with poppadoms, curries or cheese toasties.
Typical values per serving:
Energy |
122kJ 29kcals |
---|---|
Fat | 0.5g |
Saturated Fat | trace |
Carbohydrate | 6.1g |
Sugars | 5.9g |
Protein | trace |
Salt | trace |
Fibre | trace |
Per 20g serving
This recipe was first published in January 2021.
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