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Spicy Mango Chutney

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  Mangoes 3 Large, skinned and chopped
  Onion 1 , chopped
  Chilli 1 , chopped
  Mustard seeds 1 Teaspoon
  Celery seeds 1 Teaspoon
  Raisins 2 Ounce (50 Gram)
  Currants 2 Ounce (50 Gram)
  Chopped mixed peel 15 Milliliter (1 Tablespoon)
  Chopped green ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Salt 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Brown sugar 2 Ounce (50 Gram)
  Malt vinegar 3 Fluid Ounce (75 Gram)
  Lemon juice 3 Fluid Ounce (75 Milliliter)

Put the mangoes, onion and chilli in a bowl.
Tie the mustard and celery seeds in a cheesecloth bag and add to the bowl, with all the remaining ingredients.
Cover and set aside for 24 hours.
Transfer to a large saucepan.
Bring to the boil, then simmer for 30 minutes, or until the chutney has thickened.
Remove the cheesecloth bag and pour the chutney into hot, sterilized jars.
Seal at once.

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