So Easy Mango Chutney
When we ran out of mango chutney with our curry recently, I wondered to myself why I had never attempted to make it myself. Surely it would taste just as good, especially if I could find an authentic recipe...
Reaching over to the cookery book shelf, I found myself digging through my curry book with fingers crossed. Finally, I found it (don't ask why I didn't use the index - I have only just thought about it! I guess the joy of looking through cookery books means I don't mind not getting to 'the spot' immediately. And, besides, I might just find something else along the way!).
So this week, I bought a mango and yesterday I prepared it as stated. I reduced the quantity to fit the size of the mango, especially as it was a first attempt (I didn't want jars and jars of not-so-good chutney).
Mango Chutney (from 'Entertaining Indian Style' by Shehzad Husain)
I will give you the full quantities, but reduce them if you need to.
1 kg fresh mango, peeled and stoned, then cut into cubes.
4 tbsp salt
600 ml water
500 g sugar (I used light brown to give the chutney some richness, but white caster would give a lighter colour)
450 ml vinegar (I always use distilled malt vinegar generally, but this doesn't state a particular one)
2 tsp finely grated fresh ginger
2 tsp crushed and finely chopped garlic
2 tsp chilli powder
2 cinnamon sticks
75 g raisins
100 g chopped dates (I replaced these with apricots tonight)
Start the night before you want to make the chutney, by placing the mango in a bowl, adding the salt and water, covering and leaving overnight in the fridge.
The following day, drain the liquid from the mango.
Heat the sugar and vinegar and bring to the boil over a low heat.
Gradually add the cubes of mango, then the spices and fruit.
Bring back to the boil, stirring occasionally.
On a low heat, allow to cook for about an hour, checking near to the end of cooking to see if the mixture has thickened.
Remove from the heat, allowing the chutney to cool, before decanting into clean, sterile jars.
Store in a cool place and let the flavours develop for a time before eating (I am going to leave mine for 2 weeks).
So here is the finished product:
Can't wait for it to be ready! Only time will tell how good it is compared to the shop-bought that the family are used to, but we will see what reception it gets soon. I'll let you know...
Reaching over to the cookery book shelf, I found myself digging through my curry book with fingers crossed. Finally, I found it (don't ask why I didn't use the index - I have only just thought about it! I guess the joy of looking through cookery books means I don't mind not getting to 'the spot' immediately. And, besides, I might just find something else along the way!).
So this week, I bought a mango and yesterday I prepared it as stated. I reduced the quantity to fit the size of the mango, especially as it was a first attempt (I didn't want jars and jars of not-so-good chutney).
Mango Chutney (from 'Entertaining Indian Style' by Shehzad Husain)
I will give you the full quantities, but reduce them if you need to.
1 kg fresh mango, peeled and stoned, then cut into cubes.
4 tbsp salt
600 ml water
500 g sugar (I used light brown to give the chutney some richness, but white caster would give a lighter colour)
450 ml vinegar (I always use distilled malt vinegar generally, but this doesn't state a particular one)
2 tsp finely grated fresh ginger
2 tsp crushed and finely chopped garlic
2 tsp chilli powder
2 cinnamon sticks
75 g raisins
100 g chopped dates (I replaced these with apricots tonight)
Start the night before you want to make the chutney, by placing the mango in a bowl, adding the salt and water, covering and leaving overnight in the fridge.
The following day, drain the liquid from the mango.
Heat the sugar and vinegar and bring to the boil over a low heat.
Gradually add the cubes of mango, then the spices and fruit.
Bring back to the boil, stirring occasionally.
On a low heat, allow to cook for about an hour, checking near to the end of cooking to see if the mixture has thickened.
Remove from the heat, allowing the chutney to cool, before decanting into clean, sterile jars.
Store in a cool place and let the flavours develop for a time before eating (I am going to leave mine for 2 weeks).
So here is the finished product:
 |
| Rich and shiny Mango Chutney |
Can't wait for it to be ready! Only time will tell how good it is compared to the shop-bought that the family are used to, but we will see what reception it gets soon. I'll let you know...
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