Some Mango Chutney Magic for the Summers!
Here's a delicious and nutritious recipe for mango chutney from Mango: A Global History by Constance L. Kirker and Mary Newman!
Mango Chutney
Total time
3 hours
Prep time
30 minutes
Amount
2 litres
Ingredients
- 10 large ripe mangoes; peeled and diced
- 10 green mangoes; peeled and diced
- 80 g (½ cup) seedless raisins
- 470 ml (½ pint) lime juice
- 470 ml (½ pint) vinegar
- 2 chilli peppers
- 2 garlic cloves; chopped
- 1 medium onion; chopped
- 1 tbsp white mustard seeds
- 1 tbsp celery seeds
- 1 sweet red bell pepper; diced
- 1 tsp mustard powder
- 1 tbsp ground ginger
- 3 pieces fresh ginger root; grated
- 1 tbsp whole cloves
- 50 g (½ cup) lemon peel strips cut into 1-cm (½ in.) lengths
- 1½ tbsp salt
- 350 g (1¾ cup) dark brown sugar
Put all ingredients, including the mangoes, into a large bowl and let sit overnight. The next day, place into a large pot and cook, uncovered, on low heat until thick, approximately 3 hours, stirring frequently. Pour into sterilized jars and seal. This will provide 2 quart jars’ worth (nearly 2 litres) of chutney.
For more mangolicious recipes, check:
Mango: A Global History
