No replies to this topic

[admin]

Ingredients

3 ripe mangos 800 grams
350 grams sugar
4 tablespoons of garlic and ginger paste
1 teaspoon black onion seed
12 cloves
2 teaspoons cumin seed
1 dozen peppercorns
4 dried red chillies
1/2 cup white wine vinegar (125 ml)

Takes 1¼-1½ hours to make, plus cooling and at least 1 week's maturing

Pour the vinegar into a pan and then add the sugar, the teaspoon of black onion seed, the cloves, cumin seed, peppercorns, and then chop or tear 4 dried red chillies.
Heating the mixture slowly and bring it to the boil, stirring occasionally to keep the sugar dissolving.

When it comes to the boil allow it to simmer for about 15 minutes and then stir in the garlic and ginger paste and add the sliced mango

After about an hour more of simmering the blend should go darker. You want the mangos to be slightly mushy.
If you want a cool mango chutney (why not)! You can leave out the cloves and the chillies’ and maybe the peppercorns.
Can the Chutney in your pickle jars and leave at least a week for the flavour to settle in.
Canning and Storage times for your Mango Pickle or Mango Chutney
To Sterilise the jars pour boiling water in them and leave for 5 - 10 minutes. Empty the jars and place them in an oven heated at - 100 degrees c for about 10 minutes and leave to cool.

This should be done carefully as cold glass and heat can react badly together!
Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane or greaseproof paper and elastic bands.
What is Mango Chutney

Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India.

Chutneys are usually wet, having a coarse to fine texture, however preserves often sweetened.
Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid. American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.

Other chutneys include: Mint chutney, Tamarind chutney, Coconut chutney, Onion chutney, Prune chutney, Tomato chutney, Red Chilli chutney, Green Chilli chutney, Mango chutney, Lime chutney,

Garlic chutney, Green tomato chutney, Peanut chutney, Ginger chutney, Yogurt chutney, Tomato Onion chutney, Cilantro Mint Coconut chutney and Peased Chatni.
Caramelised Onion Chutney

Onion chutney requires only a few ingredients - onions of course (any will do, but red onions give the nicest colour and sweet taste), a vinegar - sherry, red wine, or balsamic are all ideal, and brown sugar, together with some bay leaves and peppercorns for flavour.

Chop 6 large onions as coarsely or finely as you like and heat with a small amount of sunflower oil in a stainless steel pan until they are soft. Add 3 cups of your chosen vinegar (or a mixture of vinegars) and 3 cups of brown sugar, and drop in a couple of bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.

Pour the hot mixture straight into small (200g) sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes. Line metal jar lids with greaseproof paper to protect them from the vinegar in the chutney.

Chutney should be left for 4-6 weeks to mature allowing all of the wonderful flavours to develop and mix.

Chutney Recipe Variations

Additional ingredients can be added to this recipe according to your personal taste. A couple of garlic, cumin, thyme, redcurrant jelly, cloves, sultanas, mustard, apple, and tomato puree all work well. Add a tablespoon of cornflower to thicken up the chutney if desired.