Mango chutney

Mango chutney

By
From
Encyclopedia of Food and Cookery
Makes
1.5 kg

Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat or cheese, or as a sandwich filling.

Ingredients

Quantity Ingredient
500ml cider vinegar
495g sugar
2 large firm mangoes, peeled and sliced
190g preserved ginger, chopped
2 garlic cloves
1 teaspoon mustard seeds
1/2 teaspoon salt
60g raisins
60g sultanas

Method

  1. Combine vinegar and sugar in a heavy saucepan and bring to the boil. Add remaining ingredients and cook for 8–10 minutes or until mango slices are almost tender. Remove fruit with a slotted spoon.
  2. Bring syrup back to the boil and continue cooking for about 15 minutes or until reduced to half original volume and quite thick. Return fruit to syrup, return to the boil and pour into hot sterilised jars. Seal.

Note

  • May be made with other fruits, such as 4 peaches or 12 apricots.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again