Makes: 4 – 6 jars
Preparation time: 1 hour 15 minutes
- 2 kg (about 6-7) ripe mangoes
- 500ml white wine vinegar
- 400g sugar
- 5 cardamom pods, seeds extracted
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 2 tsp sea salt
- 2 tbsp finely grated fresh ginger
- 2 cloves of garlic, peeled and finely diced
- 1 fresh red chilli (or more to taste), seeds removed and diced
- Slice mango cheeks on each side of the pit and remove flesh from the skin.
- Combine vinegar and sugar in a large pot over medium heat, stirring until sugar dissolves. Bring to the boil and reduce by a third.
- While vinegar mix is boiling, gently toast the cumin, coriander and cardamom seeds in a non-stick fry pan until aromatic. Remove from heat and crush using a pestle and mortar.
- Add the crushed spices and whole cinnamon stick, along with the chopped mango and salt, to the pot. Add the ginger and garlic and return to a boil.
- Reduce heat and simmer for at least 45 minutes until the mixture has a thick, syrupy consistency.
- Stir in the chopped chilli and cook for 10 minutes more.
- Divide among sterilised jars and seal.
- Create your own personlised mango chutney labels for gift giving
- Serve with left over cold turkey on Boxing Day.
- Keeps for 6 months if bottled correctly, or can be frozen.