Mangoes were inexpensive at our supermarket a few weeks ago, so having never made mango chutney before I thought that I would try out this recipe by Jamie Oliver and needless to say that we found the chutney totally delicious.
2kg mangoes (firm but not ripe)
8 cardamom pods
2 cloves garlic (optional)
500ml white wine vinegar
400g granulated sugar
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon chilli powder
8cm piece of ginger
1 Peel, stone and roughly chop the mangoes then set aside
2 Remove the cardamom seeds from the pods. If using garlic peel and finely chop.
3 Add the vinegar and sugar to a large pan over a medium heat, stirring all the time until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
4 Toast the cardamom, coriander, and cumin seeds until aromatic, then crush in a pestle and mortar. Add to the pan, along with the chopped mangoes, stir and simmer.
5 Finely grate the ginger place into the pan with the garlic and bring to the boil, simmer for about 45 minutes to one hour until it has a thick, syrupy consistency, adding the chilli powder for the last ten minutes of cooking.
6 Divide among sterilised jars, seal and keep for up to six months. Although I think that ours will only last a month!