When mangoes are in season, give this delicious mango chutney recipe a try!
Golden, full of flavour and beautifully sweet and spiced with ginger, cinnamon and turmeric. This chutney is perfect with cheese and biscuits, pizzas, cold meats, burgers and curries. Added to pretty jars with labels, it also makes a lovely, personalised gift.
I first made this mango chutney recipe when my son’s school had a fundraiser and we ended up with A LOT of mangoes. After making some healthy mango recipes and eating as many as we could, I decided to make the rest into a chutney that I could put in jars and keep in the pantry for later. And, we’re still enjoying it now!
To keep your chutney preserved in jars, you can easily sterilise them first and seal the jars. The chutney will keep for around two years this way. Wash your jars in warm, soapy water and place them in an oven at 120C° for 20 minutes. Add the hot chutney to the sterilised jars, place the lid on and turn them upside down to cool. The lids will seal during this process. Once opened, the chutney will keep in the fridge for around four weeks.
- 7 mangoes peeled and cut into 1cm pieces
- 2 red onions peeled and sliced
- 4 cloves garlic finely chopped
- 1 red chilli thinly sliced
- 5 cm ginger peeled and finely grated
- 2 cups white wine vinegar 500ml
- 2 cups white sugar
- 2 ½ tsp cumin seeds
- 2 cinnamon sticks
- 2 tsp ground coriander
- 12 cardamom pods
- ½ tsp turmeric ground
- ½ tsp cayenne pepper
- 10 cloves whole
- 2 tsp salt
- 2 tbsp olive oil
- Add the white wine vinegar and sugar to a large pot and simmer over low heat. Allow to simmer until sugar has dissolved and vinegar mix has reduced slightly.
- Add the chopped onion and olive oil to a frying pan over low heat and cook, stirring, until onions are soft. Add garlic, ginger, chilli and spices and fry until aromatic (2-5 minutes).
- Remove the cardamom pods from pan and crush with a spoon, removing the seeds and discarding the pods. Return the cardamom seeds to the spice mixture again. Add the spice mix, salt and mangoes to the pot with vinegar mix.
- Simmer, uncovered, on very low heat, stirring occasionally, until the chutney darkens and thickens to a sticky jam consistency (around two hours). Leave to sit in pan for ten minutes. Remove any visible cloves. You can sterilise the jars during this time and set aside.
- Carefully add the hot chutney to the sterilised jars. Put the lids on the jars immediately and place upside down whilst cooling to create a seal.
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