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  • Mango and Chilli Chutney

    I have been testing this recipe, and others for a friend to use in Rwanda where mangoes are plentiful. If you find a good supply of mangoes the recipe quantities can easily be increased.

    You will need...

    3-4 large mangoes weighing about 1.8kg in total
    350g light soft brown sugar or unrefined caster sugar
    half teaspoon cumin seeds
    1 teaspoon coriander seeds
    1 teaspoon mustard seeds
    2 teaspoons chilli flakes
    half teaspoon ground turmeric
    50g fresh ginger, peeled and grated
    400ml malt vinegar
    2 cloves garlic, crushed with 2 teaspoons salt
    1 onion, peeled and finely chopped

    Prepare the mango. Remove the peel with a vegetable peeler and then cut through one side of the stone. Remove the flesh and chop this in to 2.5cm cubes. Remove the remaining flesh and cut up.

    Put the prepared mango flesh in to a bowl and pour over the sugar. Cover and leave to stand overnight.

    The next day put the spices of cumin, coriander, mustard and the chilli flakes in a dry frying pan and toast for a few minutes over medium heat. The seeds will darken, become more fragrant and start to pop. Crush the spices coarsely in a pestle and mortar or a spice grinder. Add the turmeric to the ground spices.

    Put the mango, spices and all the remaining ingredients into a large pan. Stand on a low heat and allow the mixture to simmer and cook gently for about 3 hours.
    If you are using an Aga put the uncovered pan in the simmering oven when all the contents are starting to bubble. Cook for 3 hours. Then move to the simmering plate and continue.

    After 3 hours the mango should be soft and translucent. Cook, stirring, until most of the liquid has gone and the mixture is thick. Take care not to let the mixture catch on the bottom of the pan. Cook until a spoon drawn through the mixture leaves a trail in the bottom of the pan.

    Remove from the heat. Carefully pour in to hot sterilised jars. Seal with vinegar-proof lids immediately. Label when cold.

    Store in a cool dark place and store for two months before eating to allow the vinegar and flavours to mingle and mature.

    Makes 3-4 x 225ml jars.


     

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    My kitchen has space for 3 or 4 (cosily) to cook and there is ample space for eating.

    Louise Walker

     

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