Mango Chutney December 19 2017
When the mangoes are cheap or you have a neighbourhood mango tree that is dropping fruit faster than you can eat it, make this chutney! It's delicious with seafood, ham and a great addition to your Christmas table. This one has a bit of heat to it, but you can leave the chilli flakes out if you're after something milder.
Recipe by Alex Elliott-Howery
Ingredients1.8 kg whole mangoes – you’ll need 1 kg sliced mango.
1 brown onion
1 red onion
1/3 cup oil
1.5 teaspoon salt
1 teaspoon yellow mustard
1 teaspoon brown mustard
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon chilli
¼ teaspoon cayenne
300 ml apple cider vinegar
½ cup sugar
Cut mangoes into 3cm cubes and discard the peel and stones. Very thinly slice onions. Measure out spices and put aside.
Heat the oil in a large non-reactive saucepan. Add the onions, saute with salt over medium-low heat for about 8 minutes, until soft and collapsed. Add the spices and stir for a minute or two, until fragrant. Add in mangoes and stir until the spices are evenly mixed through. Add the vinegar and sugar, stirring to dissolved the sugar.
Cook over a low heat, stirring regularly to make sure the chutney isn’t sticking, for up to 1 hour or until the chutney is glossy and thick, with no puddles of liquid on the surface. Taste and add more spices or salt if needed, then turn off the heat and leave to cool for a minute or two.
While chutney is cooking give your jars a hot soapy wash and rinse or put them through the dishwasher. Preheat oven to 110 degrees. Put jars in the oven about 15 minutes before the chutney has finished cooking.
Carefully take jars out of the oven using sterilised tongs and place on the bench. Let cool for a minute or two.
Carefully ladle hot chutney into hot jars, wipe rim with a clean paper towel and seal immediately. Leave to cool. Check lid for the correct seal and then store in a cool dark place for up to 3 months. Heat process for 10 minutes to extend the shelf life for up to 2 years.
Makes 4 x 300ml jars