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Mango and Aniseed Toadstool Chutney

Mango and Aniseed Toadstool Chutney is a modern Fusion recipe for a classic chutney style of preserve made with green mangoes and onions flavoured with chillies, aniseed toadstool powder and lemon juice that makes an excellent accompaniment to fish dishes. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mango and Aniseed Toadstool Chutney.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Additional Time:

(+salting and maturing)

Makes:

2 jars

Rating: 4.5 star rating

Tags : Chilli RecipesFusion RecipesFusion Recipes


Ingredients:

4 green mangoes
1 small onion
250ml lemon juice
100g salt
100g sugar
2 hot chillies, finely sliced
3 tbsp dried and powdered aniseed toadstool

Method:

Slice the mangoes and onion thinly. Lay slices of mangoes and chopped onion in a dish. Sprinkle the salt over the top and allow to stand for 1 hour. Dust-off excess salt, add all the ingredients to a pan, scatter over the dried and powdered aniseed toadstool, bring to a boil then reduce to a slow boil and continue cooking until the mixture thickens.


Spoon into hot jars and seal. Store for at least 3 weeks to mature before use. The aniseed flavour of the mushrooms makes this an excellent chutney to serve with fish dishes.