Mango chutney
This recipe requires preparation in advance!
This easy to make mango chutney does not need to be matured so can be eaten as soon as it has been made.
You can adjust the flavour of the pickle by varying the type of vinegar, or even blending vinegars
| Mango chutney | |
|---|---|
 |
| Fresh mangoes | |
| Servings: | Servings: 66 - Makes 2 kg of chutney |
| Calories per serving: | 36 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th December 2012 |
|
Best recipe reviewHard to find mangoes 3.8/5 I wonder if they are seasonal? |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg (2 lb) green mangoes
- 450 g redcurrants
- 225 g (8 oz) fresh ginger, peeled
- 1.8 kg (4 lb) sugar or jaggery
- 150 ml (1/4 pint) vinegar
- 3 tablespoons chilli powder
- 1 tablespoon sea salt
Method
- Peel the mangoes with a peeler or mandoline and with a very sharp knife, slice the mangoes
- Blend half of the ginger and half of the redcurrants in a feed processor
- Julienne the remaining ginger
- Add the remaining ingredients apart from the mangoes to a pan and cook for 20 minutes, stirring frequently
- Add the mangoes and simmer gently until the chutney has the consistency of jam and the mangoes are tender
- Allow to cool and store in sterilised, airtight jars jars
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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