Mango Chutney
add to any meal, BBQ or snack

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Mango Chutney

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Ingredients

Adjust Servings:
1 Mango (very ripe)
60ml Vinegar (Malt)
1/2 teaspoon Chilli Flakes
2 Cloves
6 Pepper Corn
1/2 teaspoon Cumin Seeds
1/4 teaspoon Onion Seeds (Kalonji/Nigella)
1 cup (apx 200g) Sugar
1 small Garlic Cloves crushed
2" Ginger (fresh) sliced finely
1 Peel (orange, lemon or lime) fine grated

mango chutney, with added fiery chilli, pepper and ginger for an extra kick

Features:
  • Heat 2/5
Cuisine:

Ingredients

Directions

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For those who like their chutney with an extra kick! All the sweet, fruit and aromatic spices of a classic mango chutney, with added fiery chilli, pepper and ginger

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Steps

1
Done

remove the skin from the mango and cut in two to remove the stone. Cut into small pieces the size you wish them to end up in your chutney as from experience they don't tend to shrink when cooking

2
Done

pour the vinegar into the pan and add in the chilly flakes, cloves, peppercorns, cumin seeds, onion seeds, salt and sugar. Over a low flame infuse all the spices in the vinegar for around 15 minutes

3
Done

turn the heat up to low-medium and add in the chopped mango, grated garlic and sliced ginger as well as the finely diced peel from a lemon, lime or orange

4
Done

cook gently, stirring frequently until the mango is nice and soft and most of the vinegar has evaporated

5
Done

pour into sterilized bottles, cover and leave for a couple of days in the refrigerator before using

thecurrykid

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