Mango Chutney

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By Darren Purchese

A simple to make but yummy chutney that has almost infinite uses. Special ways we use this is as an accompaniment to fragrant Indian cuisine or on a cheese toastie. You can use it on a ploughman’s or even as a side to grilled prawns. Here is Australia we are blessed with awesome produce such as mangos so make this when they are at their cheapest and abundant.

View our video class on Mango Chutney here.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

0

Portions

4
Jars

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Ingredients

Servings

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1 kg mango, peeled flesh, diced 1 – 2 cm chunks
50g ginger, peeled & cut into strips and slices
1 birdseye chilli, chopped including seeds
1 red chilli, sliced lengthways, discard seeds and chopped
250 ml cider vinegar
200g caster sugar
1

 

2

Place 750g of mango and the remaining ingredients into a heavy bottomed saucepan and heat over a medium heat. Bring to a boil, stirring gently and, turn the heat to low and simmer for 20 minutes.

 

 

3

 

Remove from the heat and stir in the remaining mango pieces. Cover and cool. Keeps in the fridge packed tightly in sterilised jars for 6 months.

 

1
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2
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Place 750g of mango and the remaining ingredients into a heavy bottomed saucepan and heat over a medium heat. Bring to a boil, stirring gently and, turn the heat to low and simmer for 20 minutes.

 

3
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Remove from the heat and stir in the remaining mango pieces. Cover and cool. Keeps in the fridge packed tightly in sterilised jars for 6 months.

Recipe Tags chilli, ginger, mango