Mango Chutney7 Replies
I have just made a large pan of home made Mango Chutney and it is delicious. Instead of sending seperate e-mails with the recipe, i will put it on here. 1) Bring 3/4 pint of vinegar and 1Ib of sugar to the boil in a large pan stirring all the time. 2) Gradually add 2 Ib 4oz of cubed mango stirring to coat the mixture. 3)Add 2 tsp fresh ginger, finally chopped, 2 tsp fresh garlic, crushed, 2 tsp chilli powder, cinnamon stick, 2 3/4 oz raisins, 3 1/2 oz dates ( stoned), 2 tsp salt and bring to the boil again, stirring occasionally, reduce the heat and cook for about 1 hour or until the mixture thickens. Remove from the heat and allow to cool. 4) Remove the cinnamon stick and discard. 5)Spoon the chutney into clean, dry jars and cover tightly with lids. Leave in a cool place for the flavours to develop. I usually leave it about 2 weeks before trying the first jar. I make home made chicken korma and naan breads too. So much better than bought stuff and healthier too. Only thing i havn't made is poppadums, usually get visitors to bring them out. Try the chutney, it is lovely and well worth the effort.