Homemade chutney is the best chutney, make your own Mango Chutney.
- 1 hr
- Makes 4 x 250ml bottles
- 1 tbsp (15ml) olive or avocado oil
- 1 onion, finely chopped
- 1 small red chilli, finely chopped (optional)
- 3cm piece fresh ginger, finely grated
- 2 garlic cloves, crushed
- salt and ground black pepper
- 1 tbsp (15ml) brown mustard seeds
- 500g mango, peeled and chopped (fresh or tinned)
- 125g (½ packet) sultanas
- 1 cup (250ml) white wine vinegar
- zest and juice of 1 lemon
- 1 cup (250ml) sugar
- Heat the oil over medium heat in a large sauce pan and fry the onion, chilli, ginger and garlic for 5 minutes until soft. Season. Add the mustard seeds and fry for 1 minute.
- Add the mango, sultanas, vinegar, lemon juice and sugar and stir until the sugar has dissolved. Simmer for 1 hour, stirring often, until thickened.
- Skim any foam that comes to the surface regularly.
- Carefully pour the hot chutney into 4 x 250ml sterilised jars (fill to the top), seal tightly and allow to cool. Store in a cool, dark place, or in the fridge.
You can also use apples, dates, apricots or peaches instead of mangos.
Magazine issue date: July, 2012