When the price of a mango is on offer then it is time to snap a few up and make chutney. It is more and more difficult to find a supermarket version of mango chutney that has identifiable bits in it so here’s a proper recipe that you can easily make at home.
1kg mangoes, not too ripe
250g brown sugar
3 garlic cloves, peeled and crushed in a pestle and mortar
4 cardamom pods
½ teaspoon cumin seeds
2 teaspoon coriander seeds
½ teaspoon cayenne pepper
½ teaspoon ground cloves
1 teaspoon salt
250ml malt vinegar
1 large onion, peeled and finely chopped
30g fresh ginger, peeled and grated
Over a large bowl peel the mangoes then cut the flesh into ½” wedges. Sprinkle with sugar, mix gently, cover with cling film and leave in a cool place overnight.
Next day in a small frying pan dry fry all of the whole spices but do not allow to burn. When cool grind with a pestle and mortar and throw into a large saucepan together with all of the other ingredients including the mangoes and their juices.
Bring the pan up to a gentle simmer and continue with a simmer for around 3 hours. Strir from time to time and keep your eye on it as it can catch rather easily.
It’s ready when the liquid has turned into a thick syrup.
Allow to cool a little then decant into sterilised jars and set aside for around 8 weeks to allow things to mellow and mature.
It produces about 500ml worth.