Mango Chutney

Recipe Ingredients

3		Barely ripe mangos
2 tablespoons	30ml	Corn oil
1		Ginger root - peeled, chopped (3/4")
1		Garlic clove - crushed
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Hot chili powder
1/4 teaspoon	1.3ml	Cumin seeds
1/2 teaspoon	2.5ml	Fenugreek
1 1/4 cups	296ml	Malt vinegar
1/2 cup	80g / 2.8oz	Seedless raisins
1 tablespoon	15ml	Lemon juice
1 1/2 cups	240g / 8.5oz	Light-brown sugar

Recipe Instructions

Slice mangos in half by cutting lengthwise close to seeds on either side.

Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fibrous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring.

Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look translucent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace.

Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired.

Makes 2-1/2 pounds.

Source:
Liam Ward

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.