Mangoes are sweet, nutritious and tasty and one of my favourite ways to incorporate mangoes into a meal is to make them into chutney.
This Indian condiment has stood the test of time and it’s so easy to make. It is great with just about anything – curries, chicken, pork, stews (like this hearty Irish Stew) or lamb, so it’s easy to see why mango chutney is such a popular accoutrement. This is also a great way to use up any mangoes that have been left a touch too long and are slightly overripe.
Makes 1 medium jar of chutney
Ingredients:
- 500g mangoes, chopped
- 150ml water
- 50g brown sugar
- 2 garlic cloves, crushed
- 4 whole bay leaves
- 150ml white vinegar
- 3 tsp black onion seeds
- Chilli powder to your taste
Instructions:
- Add the water and sugar together in a saucepan, and then on a low heat allow the sugar to slowly dissolve.
- Add the chopped mango, garlic, bay leaves, vinegar, onion seeds and chilli into the sugar syrup and give it a good stir.
- Bring the mixture to the boil.
- Once it comes to the boil, turn the heat down. At this point in the process, you need to maintain a gentle rolling simmer for about 20 minutes.
- You will see that the sauce starts out quite watery but will thicken a little towards the end of the cooking time.
- Give it the occasional stir during the 20 mins you leave it to simmer.
- Let the chutney cool a little, then put it into sterilized bottles or jars and serve with your next curry or favourite dish.
Your mango chutney will keep on the shelf for a year – unless you eat it all first!
