Another recipe here for you. Whether you want to make it for yourself, or give it away as a gift this Christmas, it is the perfect accompaniment to many dishes. I am talking about Mango Chutney!
As you may have already read, I like to make family and friends some form of a hamper at Christmas time, filled mainly by my own made and baked goodies. Well, here is another little gift that I have been working on to add to the growing jars of yumminess.
I found the recipe in a preserves recipe book by Australian Women’s Weekly, that my lovely neighbours brought me as they knew I was starting to make different things for Christmas.
The main ingredient for this recipe is…you guessed it, mangoes! Not forgetting various spices, sugar and malt vinegar, that make this wonderful chutney.
Note: Prepare for your house to smell of vinegar for a day or two after making this.
Making Mango Chutney:
First things first, make yourself a cuppa before starting as peeling and chopping the mangoes is a long and tedious job, that only a good cup of tea or coffee can help you through. It might also be best to start this in the morning or early afternoon to make sure you have enough time to complete the recipe. I started in the evening and was really worried that I would still be cooking this late into the night.
Apparently less ripe mangoes are best for this as they hold their shape a bit better once cooked, maintaining decent chunks rather than melting into mush. I had a combination of ripe (soft) and less ripe.
Once you have peeled and cut your mangoes, grated the ginger and crushed the garlic it is time to put them all into a large saucepan over low heat until the sugar has dissolved between 5-10 minutes. the rest of the ingredients are then added.
Time to cook:
The mixture then needs to simmer for about 45 minutes or until the mixture is thick. It should be stirred occasionally during this time. I think my batch took slightly longer than 45 minutes and can take a bit of guesswork to see whether it is the correct consistency. This is the part where the vinegar smell can become quite strong so it might be best to crack a window or open the door to air the kitchen.
Whilst the mixture is cooking/thickening wash your jam jars and place in the oven for sterilising. When the chutney is ready, the jars need to be hot to make sure that it stays sterile and creates a seal. This will help the chutney keep a bit longer before being open. A must have if making early to give as Christmas gifts.
When ready, fill your jars with the newly made chutney, and set aside to cool. Keep the jars in a cool place until you are ready to package them up as a gift, or crack straight open if having for yourself. Pop on a decorative label and they are ready to go!
| Mango Chutney:|
6 Mangoes (peeled and chopped)
330g Caster Sugar
500ml Brown Vinegar
40g piece of Ginger (grated)
2 Cloves of Garlic (crushed)
1/2 tsp Chilli Powder
1tsp Ground Cumin
1tsp Ground Cinnamon
1. Add vinegar, mango and sugar into a large saucepan, stir over
2. Add the remaining ingredients, simmering for about 45 minutes or until the mixture is thick. It should be stirred occasionally during this time.
3. Sterilise your jars using the oven method.
4. When the chutney is ready, place into the hot sterilised jars and seal.
5. Label the jars when cooled.
So, there’s the recipe for Mango Chutney. A perfect gift this Christmas.
Will you be giving this one a go?
As always, thanks for reading!