Mango Chutney

Prep 15 min

Total 1 hour 15 min

This sweet and spicy flavour and generous chunks of juicy fresh mango. This is delicious either as a spread, dip or alongside all kinds of curries.

2 kg

de-seeded mangos, roughly chopped

seeds removed cardamom pods, pods discarded

1 tsp.

cumin seeds

½ tsp.

chili powder

¾ tsp.

turmeric

1/3 tsp.

cinnamon

1 tsp

coriander seeds

2 tsp

nigella seeds

2 tsp

salt

2 cloves

garlic, finely grated

fresh red chili

500 mL

white wine vinegar

400g

granulated sugar

8cm piece

finely grated ginger

In a large pot bring sugar and vinegar to a boil, then reduce by a couple centimeters, and simmer.
In a large skillet lightly toast cardamom, cumin and coriander seeds until fragrant, then crush using a pestal and mortar.
Add to the simmering pickling liquid along with mango, nigella seeds and 2 tsp salt.
Then add in ginger, garlic, turmeric, cinnamon and bring back to the boil.
Reduce again to a simmer and cook for 45 minutes to an hour until the consistency is thick and syrupy.
Add in chili and remove from heat.
Divide liquid among sterilized jars and keep up to 6 months.