This is mango chutney for those who find commercially available mango chutney too sweet. If you want to make it sweeter then simply add more sugar. I made a very small quantity using just one mango - but it is easy enough to scale up the recipe if you want to make several jars.
Ingredients (makes approx. half a cup)
1 large ripe or semi-ripe mango
1 small thumb of ginger
1 medium sized garlic clove, grated
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp vinegar (I used cider vinegar) or lime juice
1 tsp sugar (or to taste)
Salt (to taste)
1 Scotch bonnet chill or chilli of your choice, deseeded and finely chopped
Method
Ingredients (makes approx. half a cup)
1 large ripe or semi-ripe mango
1 small thumb of ginger
1 medium sized garlic clove, grated
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp vinegar (I used cider vinegar) or lime juice
1 tsp sugar (or to taste)
Salt (to taste)
1 Scotch bonnet chill or chilli of your choice, deseeded and finely chopped
Method
- Peel the mango and chop the flesh into small dice.
- Place in a saucepan with the vinegar, sugar, grated garlic, coriander, turmeric and chilli
- Grate the ginger onto a paper towel or piece or J cloth (no need to peel the ginger). Twist the paper or cloth into a ball and squeeze so that the ginger juice squirts into the pan.
- Simmer over a low heat until the mango is softened and the flavours have amalgamated. If the mango is unripe this may take up to 20 mins.
- Add salt to taste and more sugar if required.
- Cool and refrigerate or if you are making a larger quantity, pour into sterilised jars and seal.
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