Mango Chutney

Mangoes are in season which means that I have an abundance of ideas and only a limited time to execute them. As the mango season begins the first thing I try to make is a huge batch of mango chutney so that I can store it for away for a few months. I know that mango chutney is easily available in the market but once you make it at home, you will never go back! It will become a seasonal treat for your whole family, as it is for mine. My kids dip kebabs and chicken in the mango chutney and run off to play in the garden. The grown ups in the house love to eat this mango chutney with my chicken cutlet recipe and even some potato kebabs.

Frequently asked questions

What kind of mangoes can I use for this recipe?

You can use any kind of mango, ideally firm, which will make it easier to peel and chop. Raw mangoes are slightly sour, but that's ok. We will be adding sugar to the chutney so the flavours will balance out.

I don't have nigella seeds. Can I omit them from the recipe?

Yes, of course. The nigella seeds are optional, but they bring such an amazing flavour to the chutney, so if you can find them, do use them.

Some People add almonds to their chutneys? How can I add some to this chutney?

I would suggest adding blanched almonds to the recipe once you have reached your desired consistency. If you add the almonds before the mangoes are the way you need them, then mashing them will break the almonds too. And we want them whole.

Now onto the recipe. This recipe yields 2 cups. This recipe can be halved if you would like to try it out first on a smaller batch, or even if you want a fresh batch every time.

Preparation Time 15 minutes

Cook Time 1 hour

Yields 2.5 pints / 5 cups of chutney

Ingredients

1 tablespoon oil

2 teaspoons fresh ginger- minced

2 cloves garlic- minced

1 red chilli- sliced- optional

2 teaspoons nigella seeds

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon turmeric

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

1/2 teaspoon salt

4-5 large mangoes- peeled and cubed.

2 cups sugar

1 cup vinegar

Instructions

1. Heat the oil in a medium pan over a medium heat. Sauté the ginger, garlic and chillies for 1 minute. Add the spices and sauté another minute, until fragrant. Add the diced mango, salt, sugar and vinegar. Stir to combine.

2. Bring to a rapid boil, then reduce the heat to medium low. Simmer the chutney for an hour. Remove from the heat. and allow to cool.

3. If you prefer smaller chunks, then mash the chutney until desired consistency.

4. Canning instructions: boil jars to disinfect. Fill and seal. Process in a water bath for 10 minutes. Store in a cool, dark place for 2 months.

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