Heading: Jams & Pickles
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
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.
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.
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.
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.