60 |
Serves: people |

- This chunky chutney is simplicity itself to make. Don’t be put off by the cooking time as it requires just 20 minutes of hands-on preparation and then takes care of itself.
- To sterilise jars and their lids, wash thoroughly in warm, soapy water, then place on a baking tray in a preheated oven at 140°C (120˚C fan/Gas 1) for 15-20 minutes.
INGREDIENTS
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INSTRUCTIONS
- Peel and halve the mangoes, remove the stone and dice the flesh. Peel and finely grate the ginger.
- Put the diced mango in a large bowl. Add the sugar, ground cinnamon and turmeric, ginger and a pinch of salt. Mix well and leave to rest for 2 hours, stirring the fruit regularly.
- Meanwhile peel and finely chop the onion. Peel and crush the garlic.
- Put the mango into a large pan, add the chopped onion and garlic, pour over the vinegar and bring to the boil.
- Reduce the heat and simmer for 30 minutes until the chutney is thick and syrupy.
- Spoon into sterilised jars and seal with lids. Store the chutney in a dark, cool place and leave to mature for 2 weeks before serving.
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