Basic Mango Chutney recipe
- 5 medium mangoes (2 kg / 4.4 lb)
- 2 t olive oil
- 2 t fresh ginger, grated
- 2 small fresh red chillies
- 1 cup / 250 ml / 8.5 fl oz white wine vinegar
- 1 1/4 cups / 275 g / 10 oz castor sugar
Peel the mangoes, chop flesh coarsely.
Heat the oil in a medium saucepan, add the ginger and chilli; cook, stirring, for about 1 minute or until fragrant.
Add the mango, vinegar and sugar; stir until sugar is dissolved. Bring almost to the boil; simmer, uncovered, for about 1 hour or until chutney is very thick. Pour into hot sterilised hars; seal while hot. Invert jars onto lids until cool.
Serve mango churney with curry.
Makes 2 1/2 cups.
Preperation: 30 minutes; Cooking: 1 hour 5 minutes
This recipe can be made three months ahead; store in a cool, dry place. Refrigerate chutney once opened.
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