Mango Chutney

a delicious, tangy chutney that every curry is undressed without!

Ingredients

Mango , peeled and diced
2lb
900 g
Apples, Cooking
8 oz
225 g
Onions (medium) , Peeled and chopped
1 each
Garlic Clove , finely chopped
Vinegar, Malt distilled
10 fl oz
300 ml
Sugar, Demerara
7 oz
200 g
Sea Salt
1 tsp
Ginger, ground
2 tsp

Method

Wash jars in warm soapy water, rinse, and place upside down in a warm oven to dry Sprinkle the prepared mango with the salt and leave to one side while you peel and chop the apples, onion, garlic and ginger Put the vinegar and sugar into a large pan and heat gently to dissolve the sugar
Add mangoes, apple, onion, garlic and ginger and slowly bring to the boil
Add mangoes, apple, onion, garlic and ginger and slowly bring to the boil
Simmer gently for approximately 30-40 minutes until thickened slightly, stirring often
Pour into warm jars and seal immediately
Pour into warm jars and seal immediately
If liked, a hot mango chutney can be made by adding finely chopped red chilli to your own preference about half way through the cooking time
If liked, a hot mango chutney can be made by adding finely chopped red chilli to your own preference about half way through the cooking time
This delicious chutney can be eaten immediately and will keep for up to one year Mix with plain yoghurt as a tasty accompaniment to cold meat or curries

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

around 5-6 280g/7oz jars

Look after it

store in a cool, dark place and use within one year

What to put it in

Pack your Mango Chutney in this well proportioned 212ml round chutney jar
Chutney Chutney

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Mango

Apples, Cooking

Onions (medium)

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Chutney recipe published by
Nutrition facts: 0 Calories