HighSpeedMum's Mango Chutney
When mangoes are cheap in our green grocers shop I buy them and make my own chutney. At least I know what's in it and that it is pure.
Ingredients
Makes: 3 or more jars
- 6 barely ripe mangos
- 2 tablespoons syrup from the preserved ginger
- 110g seedless raisins
- 55g preserved ginger, diced
- 1/2 teaspoon chilli powder
- 1/2 teaspoon cumin seed
- 1 tablespoon salt
- 2 garlic cloves, crushed with salt
- 3 tablespoons lemon juice
- 700ml white wine vinegar
- 450g caster sugar
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Peel mangoes over a bowl and cut the pulp from the stones in slices.
- Put slices into an enamel pan with any juice from the peeling and the syrup.
- Add the raisins, chopped ginger, chilli powder, cumin seed, salt, garlic and lemon juice. Pour over the vinegar, add the sugar.
- Simmer gently, uncovered, until the liquid has thickened and the mango slices look syrupy.
- Pack the hot chutney into sterilized jars and seal with sterile lids. When cool screw down tightly.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
Very easy to follow with delicious results. Here in West Africa mangoes are plenty but raisins are imported and too expensive, I just left them out. - 08 Aug 2013 (Review from Allrecipes UK & Ireland)
Tastes great and is ready to use straight away. No need to keep it for weeks before it can be eaten. It took a bit longer to cook to the syruppy stage than the recipe suggests but was made in around an hour so quick and easy. - 17 Dec 2014 (Review from Allrecipes UK & Ireland)