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Mango Chutney is great to have with a curry. Home-made mango chutney tastes so much better than the store-bought variety. It's a great way to use up mangoes when they are literally falling off the trees all around you, which I found when hiking up trails in the Marquesas archipelago. Makes 2 * 1lb jars Preparation Time: 15 Minutes |
| 6 mangoes, slightly under-ripe | 1/4 teasp cinnamon |
| 2 cups brown sugar | 1 teasp red cayenne pepper |
| 2/3 teasp cumin seeds (or ground cumin) | 1/2 teasp ground turmeric |
| 1 cup raisins | 2 teasp ground ginger |
| 1 teasp ground coriander | 1/2 teasp ground cloves |
| 3 cups white wine vinegar | 2 teasp garlic paste |
| 1 onion, finely chopped |
You should be using green mangoes - if they have started turning yellow, they are probably going to be too ripe and sweet.
Wash the skins, then peel the mangoes. Chop roughly and place in a large saucepan. Add all the other ingredients, and simmer over a low heat for about 40 minutes.
Remove from the heat and leave to cool slightly. Have some clean, hot glass jars ready, and pour the chutney in.
The chutney will keep in the fridge for a couple of weeks. If you want to store it for longer, process the jars in a pressure cooker at high pressure for 10 minutes. Make sure the lids have made a good seal once they have been allowed to cool overnight.