Ingredients:
1 kg ripe or semi-ripe mangoes
1 small onion, diced
6 cloves garlic, minced
1 2 - inch piece of fresh ginger, minced
2-3 fresh chile peppers or 1 tsp chile powder
50 gms dark raisins or sultanas
300 gms sugar (mix half white and half brown sugar)
1 tsp ground coriander
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp ground black pepper
1 tsp salt
150 mls white wine vinegar
Sterilised jars (5-6 200cc jars)
Method:
1 kg ripe or semi-ripe mangoes
1 small onion, diced
6 cloves garlic, minced
1 2 - inch piece of fresh ginger, minced
2-3 fresh chile peppers or 1 tsp chile powder
50 gms dark raisins or sultanas
300 gms sugar (mix half white and half brown sugar)
1 tsp ground coriander
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp ground black pepper
1 tsp salt
150 mls white wine vinegar
Sterilised jars (5-6 200cc jars)
Method:
- Peel the mangoes and remove the pit. Dice the pulp and place in a large pan.
- Put the onion, garlic, ginger, chiles (if using fresh) and raisins into a blender/food processor, with half the vinegar, and pulse a few times until the ingredients turn into a thick pulp. Add the contents of the blender to the pan.
- Put all the remaining ingredients into the pan and bring to a boil, stirring frequently to avoid sticking.
- Lower the heat to medium/medium low and cook for about 25-35 minutes. Stir frequently to avoid sticking. The chutney will gradually turn dark.
- When the chutney is thick and sticky, turn off the heat and bottle immediately.
