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

Ingredients:
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

Method:
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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