There was a mango glut in the garden. Nextdoor's mango tree overhangs three gardens, and we were all competing with the fruitbats to get some fresh mango action. In the end, they fell faster than we could eat them, juice them, or give them away - so some ended up in this mango chutney.
I scoured the web for recipes, and there are a lot of different recipes. I took a few of the most reliable looking and simplified them into this one. It should result in a nice thick chutney.
Ingredients: (Enough to fill two small jam jars)
2 large mangos, not overripe.
2 small apples
A fat clove of garlic (two if you like it garlicky)
A piece of root ginger - enough for a tablespoon of ginger.
500ml of white vinegar (white wine vinegar will do)
25ml of tarragon infused vinegar (not essential)
1 heaped tablespoon of Coleman's mustard powder
1 heaped tablespoon of Paprika
400g sugar
Some sources recommend drying the mangoes slightly before hand. This might lead to marginally better results. To do this, skin and cut up the mango into your preferred chutney consistency, then either:
Peel and cut the ginger into short matchsticks.
Push the garlic through a garlic press.
Peel and cut the apple into small 1cm cubes.
Add the apples, vinegar, garlic, ginger, mustard and paprika to a large pan. Bring to the boil while stirring in and dissolving the sugar.
Once the mixture is boiling and all the sugar has dissolved, add the pieces of mango and simmer for 30 to 45 minutes (it may take longer) until you have the desired consistency. Keep stirring from time to time towards the end so it doesn't stick and burn on the pan.
While the chutney is simmering, sterilize two empty jam jars by boiling on the stove (or heating in the oven, or using nasty chemicals, or whatever).
Once the chutney is the right consistency, take it off the heat and leave to cool. Once it has cooled, spoon it into the jars, seal, and keep in the fridge.
Bring the jars to room temperature before serving (with curry, or on a cheese sandwich).
I scoured the web for recipes, and there are a lot of different recipes. I took a few of the most reliable looking and simplified them into this one. It should result in a nice thick chutney.
Ingredients: (Enough to fill two small jam jars)
2 large mangos, not overripe.
2 small apples
A fat clove of garlic (two if you like it garlicky)
A piece of root ginger - enough for a tablespoon of ginger.
500ml of white vinegar (white wine vinegar will do)
25ml of tarragon infused vinegar (not essential)
1 heaped tablespoon of Coleman's mustard powder
1 heaped tablespoon of Paprika
400g sugar
Some sources recommend drying the mangoes slightly before hand. This might lead to marginally better results. To do this, skin and cut up the mango into your preferred chutney consistency, then either:
- Cover them in salt, leaving overnight in the fridge. Drain off the juices in the morning, rinse, and pat dry with kitchen paper
- Spread the chopped mango on a large chopping board and get Mrs Jiffler to stand over them with a hairdryer
- Don't bother, just use the mangoes as they are.
Peel and cut the ginger into short matchsticks.
Push the garlic through a garlic press.
Peel and cut the apple into small 1cm cubes.
Add the apples, vinegar, garlic, ginger, mustard and paprika to a large pan. Bring to the boil while stirring in and dissolving the sugar.
Once the mixture is boiling and all the sugar has dissolved, add the pieces of mango and simmer for 30 to 45 minutes (it may take longer) until you have the desired consistency. Keep stirring from time to time towards the end so it doesn't stick and burn on the pan.
While the chutney is simmering, sterilize two empty jam jars by boiling on the stove (or heating in the oven, or using nasty chemicals, or whatever).
Once the chutney is the right consistency, take it off the heat and leave to cool. Once it has cooled, spoon it into the jars, seal, and keep in the fridge.
Bring the jars to room temperature before serving (with curry, or on a cheese sandwich).
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