spicy mango chutney
Mangoes were on sale this past week at our local grocery store so I decided it was time to make my first ever mango chutney. I recently enjoyed a home-made mango chutney when I was home in England visiting my family and decided that I had to give it a try! Growing up in England, we would enjoy mango chutney with curry. This sweet chutney can offer some comfort when faced with a spicy curry! I also love it as part of a cheese platter. This recipe comes from Jamie Oliver, whom I often seek out when looking for English recipes. I didn’t have any cardamon pods, nigella seeds or fresh chilli’s so I just omitted these ingredients and it still came out great. I used a dash of crushed red pepper flakes instead of the red chilli. Go easy on the flakes/ chili powder if you don’t like spicy food (or if you want a sweeter chutney). For reference, I used two smaller mangoes which only weighed around 500 g so I made a quarter of the following recipe. I should also share that I cooked my chutney a little too long (it started to stick to the pan) so be sure to an eye on your chutney as it cooks.
Enjoy!
Ingredients
2 kg mangos (firm, but ripe)
8 cardamom pods
2 cloves of garlic
1 fresh red chilli
500 ml white wine vinegar
400 g granulated sugar
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon chilli powder
2 teaspoons nigella seeds
8cm piece of ginger
Creating the Magic!
Peel, stone and roughly chop the mangos; set aside.
Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimeterss.
Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
Divide among sterilized jars, seal and keep for up to 6 months.