This is an annual event for me. Making mango chutney, mostly to give away to friends, you might a swell make a big batch once you get going. I’ve been taking jars to the UK to give to friends and family for quite few years, once a jar broke in my case which wasn’t fun. It’s great with curry but also with cheeses and as a BBQ relish too. This recipe is adapted slightly from Delia Smith’s and makes 6-10 jars depending on their size.
So what do you need?
- 5kg (about a dozen) mangoes, slightly under-ripe
- 300 – 400 g of dried fruit (raisins, sultanas or chopped pitted dates)
- 900 g brown sugar
- 1 litre of vinegar (I use jasmine rice vinegar but malt vinegar is fine)
- 3 large onions, peeled and finely chopped
- 12 cloves garlic, peeled and crushed with 2 heaped teaspoons salt in a pestle and mortar or 4 bulbs of small Thai garlic peeled and kept whole (remember to add the salt if you use whole garlic)
- 150 g fresh root ginger, peeled and grated
- 2 level tsp cumin seeds
- 2 heaped tsps coriander seeds
- 2 tsp of mustard seeds
- 20 cardamom pods
- 1 – 2 tsp of chilli powder
- 2 tsp ground cloves
- 2 tsp of ground turmeric
So what do you do?
Begin the night before by preparing the mangoes. Peel and chop them into cubes about 1 – 2cms big. If any of the flesh is left on the stone, scrape it off to join the rest of the mangoes. If the mangoes are too ripe the chutney will not have any chunks in it. I actually use a variety of mangoes from different trees and they cook at different speeds giving a varied texture to the chutney. Then add the dried fruit and sprinkle the sugar over the fruit in the bowl, stirring it to distribute the sugar evenly, then cover and leave in a cool place / the fridge overnight.
Next day begin by putting mango mixture in a large thick based stainless steel saucepan and the vinegar and start to heat it up. While this is heating in a small frying pan dry-roast the cumin, coriander and mustard seeds for a couple of minutes to draw out their full flavour. Then crush them with a pestle and mortar and add this to the pan. Do the same with the cardamom pods which will separate from the seeds from the pod, discard the pods. Add everything else (the chilli powder, turmeric, cloves, onion, garlic and ginger) and bring the chutney to a gentle simmer. Now bring everything up to a gentle simmer and let it simmer for about 2- 3 hours, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup. You will need to do a bit more stirring from at the end to stop it catching.
After that remove the chutney from the heat, let it cool for 15 minutes then ladle it into warm sterilized jars using a ladle. Allow to cool a bit and the seal the chutney and label it. It needs to be left for at least a month for the flavours to mellow and keeps for at least a year, preferably stored in a coolish dark cupboard (and in the fridge once opened), until the next mango season.
A great looking ‘copy’ here….