Description
Homemade mango chutney tastes incredible and makes a brilliant gift!
Syns: 1.5 per tbsp
Ingredients
Scale
- 6 ripe mangoes (flesh scooped out and diced small (about 0.5 cm square))
- 1 large cooking apple (peeled, cored and diced)
- 5 cm piece of ginger (finely chopped or grated)
- 2 cloves garlic (crushed)
- 2 tsp nigella seeds
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp ground fenugreek
- 1/2 tsp turmeric
- 1 tsp chilli powder
- 2 tsp sea salt flakes
- 500 ml white wine vinegar
- 400 g caster sugar
- 1 red chilli (deseeded and finely diced)
Instructions
- Prepare the mango, apple, garlic and ginger
- Place the nigella seeds, mustard seeds, cumin seeds, fenugreek, turmeric and chilli powder into a large, deep pan or casserole dish on the heat, and dry fry for 30 seconds
- Add the ginger and garlic, fry for another 30 seconds, stirring through the spices
- Pour in the white wine vinegar, and then add the sugar and the salt. Bring to the boil whilst stirring
- Add in the diced apple and mango, and the red chilli and stir everything together
- Simmer gently for an hour, with the lid off. The liquid will reduce, the mango will soften and the apple will break up.
- Ladle into sterilised jars and seal until ready to be used.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes