How to make Mango Chutney
I must confess that if I don't have any other accompaniments with my curry I have to have some mango chutney.
I don't mind buying it from the shop, but there's nothing like making your own, you can adjust it to your own taste like less or more chilli and so on.
One thing I think is a must is that you need to use Mango's that are not too ripe, so make sure you get them as firm and green as you can for this recipe.
You will need;
1 – Large Firm Mango
100 Ml – Cider Vinegar
100 Gm – Light Muscovado Sugar
1 – Small Red Chilli (deseeded and finely chopped)
1 – Thumb Sized Piece Fresh Root Ginger (peeled and finely chopped)
1 – Clove Garlic (finely chopped)
3 – Cardamom Pods (bruised)
½ teaspoon – Coriander Seeds (crushed)
1 – Bay Leaf
½ teaspoon – Salt
Peel the mango, cut from the stone and cut into small cubes.
Place in a saucepan with the cider vinegar, cover and cook on a low heat for 10 minutes.
Stir in the muscovado sugar, ginger, chilli, coriander seeds, cardamom pods, bay leaf and salt and slowly bring to the boil stirring frequently.
Lower the heat and simmer uncovered for 30 minutes or until it is thick and syrupy, remove and discard the cardamom pods and the bay leaf.
Put into hot sterilized jars and leave to cool.
Seal the jars and put in a cool dark place for about a week.