Home » Jams & Pickles » Mango Chutney
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Ref: 527
Heading: Jams & Pickles
Cuisine: Indian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   950 g  fresh mango flesh peeled & diced
   400 g  sugar granulated
   230 ml  rice whine vinegar
   2 tsp  fresh ginger finely grated
   2 garlic clove finely grated
   1 red chili mild & de-seeded finely chopped (optional)
   2 tsp  nigella seeds 
   1 tsp  ground coriander
   1/2 tsp  ground cumin
   1/4 tsp  ground turmeric
   1/4 tsp  ground cardamom
   1/4 tsp  ground cloves
   1/4 tsp  ground cinnamon
   1 tsp  salt
   1 tbsp  groundnut oil


  Step 1
In a heavy bottomed saucepan or Maslin pan (best) place the oil, fry off the chilli, ginger & garlic for a minute, then add all the spices & cook for a further min, then a add Mango, sugar, salt & vinegar, stir in & bring to the boil, turn the heat to low & simmer for an hour stirring often to stop it catching on the bottom.
  Step 2
In the meantime pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
  Step 3
Depending on how you like your chutney either leave as is is if you it chunky, if not blitz either blitz all of it with a hand/stick blender or food processor for a smooth texture or half if you like some chunks.
  Step 4
Place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.

Suggestion & Tips

Warning hotsweet liquid will burn you so ware gloves!!! Once opened store jam in the fridge, if will last much longer & not go mouldy as quickly.
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