Mango Chutney
Serve with popadoms as a pre-starter. Mango chutney will keep for several months and can be used in sandwiches, as a dip or mixed with Greek yogurt as a sauce.
Preparation time: 15 minutes Quantity: Makes 1 jar Cooking time: 50 minutes
Ingredients
½ - 1 teaspoon chilli powder/dried chilli
4 –6 green cardamom pods
3 cloves (dried spice)
1 teaspoon black mustard seeds
1 teaspoon coriander seeds
5 black peppercorns
1 small cinnamon stick
125g/ 5 oz-dried pre soaked mango and juice
1 diced fresh mango or 1 tin /225g of diced mango pieces (or 2 tins total)
1 –2 cloves crushed garlic
1/3 pint white wine vinegar
250g/ 10 oz sugar (or brown for a richer taste)
Method
- Dry roast or pan fry all the spices to release the flavors
- Grind or crush
- Add in a pan together with the pre soaked mango and juice, fresh mango or tinned, garlic, white wine vinegar and sugar
- Bring to the boil for 5 –8 mins and then simmer for 40 minutes occasionally stirring until thick and slightly caramelized
- Pour in to a sterilized jar
- Will keep for a couple of months