How to Make Mango Chutney

Mango Chutney

Ingredients:

1. 1 tablespoon vegetable or other light flavored oil
2. 2 teaspoons finely grated fresh ginger
3. 2 cloves garlic, crushed
4. 1 red chili, finely sliced
5. 2 teaspoons nigella seeds
6. 1 teaspoon ground coriander
7. ½ teaspoon ground cumin
8. ½ teaspoon ground turmeric
9. ¼ teaspoon ground cardamom
10. ¼ teaspoon ground cloves
11. ¼ teaspoon ground cinnamon
12. 4-5 mangoes, slightly under ripe, peeled and chopped (1kg chopped weight)
13. 1½ cups (330 g) caster sugar
14. 400 ml white vinegar
15. 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 chili 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 sterilized jars.
• Seal the jars and allow the chutney to cool completely, store refrigerated.