This Mango Chutney is a perfect base recipe … use it as a guide and feel free to have a little fun! Add a little spice to this Mango Chutney with some fresh chilli seeds or keep it original.
If you don’t have the time to cook on the stove, you could use a slow cooker – cook on high for 6 – 8 hours covered and then 2 hours on high uncovered to reduce the liquid. Or on low for 10 – 12 hours covered and then 2 hours on high uncovered to reduce the liquid.
Ingredients (makes 8 small bottles)
- 2 cups Mangoes - Peeled and roughly chopped
- 2 medium White Onions - Peeled and finely chopped
- 1 cup White Wine Vinegar
- 1 cup White Sugar
- 1 cup Brown Sugar
- 1 tsp Ground Pepper
- 1 tbsp Fresh Ginger, finely grated
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Ground Cloves
- 3 Bay Leaves, left whole
- 1/2 cup Water
- In a large heavy-based saucepan or stock pot very lightly fry the onions, pepper, ginger, coriander, cumin and cloves in 3 teaspoons of light olive oil.
- Add all other ingredients including water and bring to the boil over a high heat.
- Reduce the heat to medium to low and simmer for 1 - 2 hours until mixture thickens and is beautifully glossy. Check often to ensure the chutney is not sticking to the saucepan base. Stir each time you check.
- To test if the mixture is ready to bottle, drop a teaspoon of mixture onto a plate and allow to cool. Once cool, the chutney should hold together rather than run across the plate.
- Once the chutney is to your desired thickness, carefully divide between warm sterilised jars. Be sure to leave 1-2 cm of air space at the top of the jar. Seal with lids and turn upside down for a few minutes. Please take care as the jars will be VERY HOT.
- Carefully turn the jars upright and set aside to cool. Importantly allow to cool slowly - do not run under cold water or place in the fridge - sudden temperature changes could smash the glass.