Try a different version of the classic chutney and make your own Mango Chutney.
- 30 mins
- Makes 2 jars x 700ml jars
- 3 large mangos
- 2 Tbsp (30 ml) vegetable oil
- 1 small knob (2–3 cm) fresh root
- ginger, peeled and finely chopped
- 1clove garlic, finely chopped
- 1 tsp (5 ml) salt
- ½ tsp (2.5 ml) chilli powder
- ½ tsp (2.5 ml) cumin seeds
- 1¼ cups (315 ml) red wine vinegar
- ½ cup (100 g) seedless raisins
- 1 Tbsp (15 ml) lemon juice
- 1¼ cups (250 g) brown sugar
- Peel the mangos and cut into thin slices.
- Heat the oil in a saucepan set over low heat. Lightly fry the mango slices, ginger, garlic, salt, chilli powder and cumin seeds for about 2 minutes while stirring continuously.
- Add the vinegar, raisins, lemon juice and brown sugar. Stir until the sugar has dissolved.
- Slowly increase the heat until the mixture reaches boiling point. Cook for about 30 minutes, stirring often, until the chutney is quite thick.
- Spoon into sterilised jars and seal.
Magazine issue date: May, 2013