Wednesday 4 July 2012

How to Make Mango Chutney

A Post today from my lovely friend Jo, a vegetarian living in Goa. She sent me her recipe for Mango Chutney and I just had to share it with you:

Mango Chutney
Makes 3 jars

3 firm Mangos
120ml / 4 fluid oz Cider Vinegar
200g / 7oz light Muscavado Sugar
1 small red finger Chilli, split
small piece of fresh root Ginger, peeled and finely chopped
1 Garlic Clove, finely chopped
5 Cardomom Pods, bruised
1 Bay Leaf
pinch salt

Peel the mangos and cut the flesh into small chunks. Put into the cooking pot and add the cider. Turn the slow cooker up to high and cook for 2 hours, stirring half way through.

Stir in the sugar, chilli, ginger, garlic, bruised cardamoms, bay leaf and salt into the mixture until the sugar has completely dissolved.

Cover and cook for 2 hours, then uncover and let the mixture cook for another hour, or until the chutney has reduced to a thick consistency and no excess liquid remains. Stir every 15 minutes for the last hour.

Discard the bay leaf and chilli. Spoon into hot, sterilised jars and seal. Store for a week before eating and use within a year.

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