cooking Mango Chutney
May 13, 2012
I decided to make this chutney because I’d made a load of mango salsa that wasn’t going to get eaten.
There was a deal at Sainsbury’s, three of the biggest mangoes I’ve ever seen for £4 and I was all over it like a cheap suit.
I soon realised, I had too much mango on my hands. These things were like triplets heads, owning the kitchen, there was nothing for it; salsa. Needless to say, no one needs that much salsa. Stage 3= chutney
I’ve used about
2 large mangoes, roughly chopped. 1 small cucumber, roughly chopped. 2 large red chillis, finely chopped. 1 red onion (but you could use white), finely chopped. Spices
One star anise 1 tsp cinammon 1 tsp cayenne pepper 3 cloves 1 tsp ground ginger 1 tsp ground tumeric 2 tsp cumin seeds 1 tsp coriander seeds Other
Malt vinegar, about 400ml Dark brown sugar, about 300g So, put all your spices into a pan on a low heat. Toast them for about a minute, this brings out the flavour, and your house will start to smell of curry (ahhh student days….). Then put them in a pestle and morter and grind away.
Next, put your chopped fruit into the same pan, and add your sugar and ground spices.
Let it bubble down a bit, then add your vinegar.
Then it’s just a case of leaving it on a low heat for about an hour, and finding a pretty jar…
Once you’ve found your jar, put it in the microwave for a minute to steralize it, otherwise the chutney won’t last long. You can also sterilize by running it through the dishwasher, filling it with boiling water, or putting it in the oven for 20 mins.
The jar needs to be hot when it’s filled, as does the chutney when they make contact. Just to confirm, yes we are still talking about mango chutney.