Sweet mango chutney

Sweet mango chutney

Am chatni

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

This is not one of the fresh chutneys, which are the genuine chutneys of India. It is more like a thick jam which, though not originally Indian, has come to be extremely popular and goes very well with Indian food.

Ingredients

Quantity Ingredient
8-10 large unripe mangoes, peeled, stones removed and chopped
3 teaspoons salt
8 large dried red chillies, stems removed
750ml malt vinegar
5 garlic cloves
100g fresh ginger, chopped
1 teaspoon Garam masala
500g sugar
175g sultanas

Method

  1. Put the mango in a large bowl and sprinkle with the salt. Soak the dried chillies in a little of the vinegar for 10 minutes.
  2. Put the chillies and vinegar into a food processor with the garlic and ginger and process to combine — it does not matter if pieces of chilli remain. Alternatively, you can pound the soaked chillies using a mortar and pestle and finely grate the garlic and ginger, then stir well to combine.
  3. Put the remaining vinegar into a large stainless steel saucepan with the chilli paste, garam masala and sugar and bring to the boil. Reduce the heat to low and simmer for 15 minutes. Add the mango and sultanas and continue to simmer until thick and syrupy. Remove from the heat and allow to cool.
  4. Pour into sterilised airtight jars. The sweet mango chutney can be stored without refrigeration for many months.

Note

  • 1.5 kg green apples, apricots or other suitable fruit may be used in place of mangoes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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