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.
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.
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.
Mangoes is originally from India but is now grown in all tropical and sub tropical areas.
It is the secound most eaten fruit in the world, after bananas. There is over 1000 different types of mangoes.
It is rich in A and C vitamins and minerals.
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