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!

  1. Peel, stone and roughly chop the mangos; set aside.

  2. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.

  3. 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.

  4. 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.

  5. 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.

  6. Divide among sterilized jars, seal and keep for up to 6 months.

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