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Mango Chutney

Mango Chutney is a traditional Anglo-Indian recipe for a classic preserve or chutney of mango flesh, red chillies, ginger, lemon juice and zest, cumin, garlic, allspice and turmeric boiled with sugar and white wine vinegar and spooned into jars to store. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Mango Chutney.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Additional Time:

(+4 weeks maturing)

Makes:

3 x 500g jars

Rating:

Tags : CurryFusion RecipesBritish Recipes

Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.

Ingredients:

1.5kg mangoes, peeled and diced
2 large red chillies, de-seeded and shredded
60g fresh ginger root, peeled and finely grated
juice and finely grated zest of 1 lemon
500ml white wine or cider vinegar
750g demerara sugar
1 tsp ground cumin
1 tbsp salt
2 garlic cloves, crushed
1 tsp powdered allspice
1 tsp turmeric

Method:

Add all the ingredients to a big pot. Bring to a boil then reduce to a simmer. Cook for 1 hour, stirring often, until the mixture is thick. The chutney is thick enough when you can draw a spoon through the mixture and no liquid oozes into the spoon's path.

Ladle the mixture into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. You will need to leave this particular chutney for at least 1 month to mature so that the flavour develops fully.