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Homemade mango chutney

10/11/2015

1 Comment

 
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Homemade mango chutney taste very different from store bought ones which has a tendency to be too sweet.
This has sweetness too but is fresh, has acidity and a little kick of chili and spices. Here it is served with fried chicken, salad and  warm nan bread, a little sour cream and red onion. You can also use tortillas or flatbread. Another way of using the chutney is to serve it together with cheese and crackers.
Mango chutney
1 large jar
2 medium sized mangoes
2 garlic cloves
1 tbsp grated fresh ginger
1 red chilli, no seeds
1 tbsp coriander seeds
1/2 tsp turmeric
1 tbsp olive oil
1 cinnamon stick
2 star anis
1/2 tsp sea salt
1/3 cup (90g) granulated sugar
1/3 cup (75ml) cider vinegar

- Cut the mango in small dices.
- Place garlic, ginger, coriander seeds, a pinch of salt, tumeric and chili in a pestle and morter.
  Bash into a paste.
- Heat oil in a medium size saucepan and add the paste. Cook for about a minute. 
- Add mangoes, salt, vinegar, sugar, cinnamon stick and star anise.
- Lower the heat to low and let it cook for 30 minutes until the mangoes are soft and the sauce sticky.
- Pour the chutney into sterilised jars while it is still warm. Once cool, keep chilled in the fridge for up to 2 weeks.
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Mangoes is originally from India but is now grown in all tropical and sub tropical areas.
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It is the secound most eaten fruit in the world, after bananas. There is over 1000 different types of mangoes.
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It is rich in A and C vitamins and minerals.
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1 Comment
Anita Salustro
12/2/2015 03:10:27 pm

Chutney with a kick. Use more than three mangoes for a bigger yield. I cut the amount of sugar by 1/3rd, and used coconut brown sugar for a richer taste.

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