Mango chutney
Servings: 2 cups worth
About this time a few years ago, I got a call from quizmaster Brian Nankervis mid-mango chutney-making, asking for tips. He was so enthused that I knew I had to develop a recipe for the next time he rang. Mango chutney is sunshine in a jar – the kind that warms you from the inside out, with the heady spices of the subcontinent and tangy sweetness of mango. Use it in the Indian-style chickpea and cucumber salad and any time you need a savoury-sweet condiment, or to add colour to your cheeseboards, sandwiches, burgers and the like. This will keep for up to 1-2 months in the fridge (use clean spoons every time you spoon some out to help extend the shelf life!)
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Ingredients
- 2 tbsp neutral oil such as grapeseed or rice bran
- 1 brown onion finely sliced
- ½ tsp Mustard seeds
- Thumb’s worth, 2cm of ginger peeled and roughly chopped
- 2-3 cloves garlic roughly chopped
- ¼ tsp ground fenugreek optional but excellent
- 1 tbsp mild madras curry powder
- 500 g 4-5 mangoes’ worth (even underripe or frozen) peeled and roughly chopped
- ½ cup apple cider vinegar
- ¾ cup sugar any
- ¼ tsp fine salt
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the brown onion and mustard seeds, listen for the sizzle then drop the heat to medium and cook with the lid on, stirring occasionally for 8 minutes, or until softened but not coloured. Dump in the ginger, garlic, fenugreek (if using) and mild curry powder. Cook, stirring for a further 1-2 minutes, or until just fragrant.
- Tumble in the mango flesh and stir to coat with the spices. Pour in the white vinegar and sugar. Bring to the boil, stirring to dissolve the sugar, then drop the heat to low and cook with the lid slightly ajar, stirring occasionally to keep it from catching for 45-60 minutes, or until the chutney is thickened and reduced to your liking.
- Remove from the heat and transfer into very clean, airtight, heat-proof containers.
