Mango chutney

Mango chutney

INGREDIENTS

1 tablespoon vegetable or other light flavoured oil
2 teaspoons finely grated fresh ginger
2 cloves garlic, crushed
1 red chilli, finely sliced
2 teaspoons nigella seeds
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
4-5 mangoes, slightly under ripe, peeled and chopped (1kg chopped weight)
1½ cups (330g) caster sugar
400ml white vinegar
salt, to taste
NOTE: Makes approximately 4 jars.

METHOD

Heat the oil in a large saucepan over a medium heat. Gently cook the ginger, garlic and chilli for 1 minute. Add the spices and cook for a further minute. Add the remaining ingredients and bring to the boil.
Reduce the heat and simmer about 1 hour until the chutney has reduced, thickened and become jam-like. Add salt to taste.
Pour chutney into sterilised jars. Seal the jars and allow the chutney to cool completely, store refrigerated.

Tags: 1 tablespoon vegetable, 2 cloves garlic, 2 teaspoons nigella, 400ml white vinegar, bring to the boil, light flavoured oil, Mango chutney, remaining ingredients, sterilised jars, store refrigerated, ¼ teaspoon ground cardamom

Category: Sauces, Jams, Chutneys