Mango Chutney Recipe

This easy Mango Chutney Recipe makes around 6 jars of chutney.  Homemade food gifts are so appreciated and this would be a fabulous addition to a Curry Hamper.

We mushed it all up so it's a nice smooth chutney but you could of course leave it with bigger chunks if that is your preference.

This version was mild -we removed the seeds in the chili and used the Korma and Sweet Blend.  If you wanted it spicier, leave in the seeds of the chili or use our Madras Blend instead of the Korma.

Adding Mango Chutney to a curry is a great way of adding sweetness - think Chicken Dhansak.  You can see how we use Mango Chutney to add sweetness to our Goan Chicken and Lentil Curry.

Makes: 6 jars of Mango Chutney

Heat: Mild but see notes above to make it spicier

Prep Time: 15 minutes

Cook Time: 1 hour

INGREDIENTS

• 1 tbsp cooking oil
• 2-3 tsps ginger, grated or very finely chopped
• 2-3 cloves of garlic, minced or very finely chopped
• 1 red chili, sliced.   Seeds in will create a hotter result
• 1 heaped tsp Sweet Blend
• 1 heaped tsp Korma Blend - replace for Madras if you would like a spicer chutney
• 1/4 tsp salt
• 5 large mangoes (around 300g each) or use 1.5kg of frozen mangoes, thawed
• 2 cups granulated sugar
• 1 cup Apple Cider Vinegar (or use white vinegar)

METHOD

1. Heat the oil in a medium pan, then add the ginger, garlic and chilies.  Stir and cook for a minute.
2. Add the spices and cook for another minute - add a splash of water if the pan is very dry so that the spices don't burn.
3. Add the diced mangoes, sugar, salt and vinegar and stir to combine.
4. Bring up to a rapid boil then reduce to a gentle simmer. Simmer for 1 hour. 
5. Remove from the heat and allow to cool.  Mash the mixture to your desired consistency.
6. Poor into your sterilised jars (remember to sterilise the lids too)!  

A lovely host gift or addition to a homemade food hamper.  For more ideas on homemade gifts and more, have a peek here at Top Planning Tips for Christmas

SHOP THE BLENDS

• Sweet Spice
• Madras