Indian Mango Chutney recipe
information
The cooking time for this chutney varies considerably depending on the quality of fruit used, and the yield given is therefore only approximate for the same reason. This chutney improves with keeping and should he stored for three or four weeks before using.
ingredients
4 kg (3 lb) Green mangoes, peeled, halved and stoned (pitted)
6 Tbs Salt
1 3/4 (3 pints) 4 pints water
1/2 kg (1 lb) 2 cups Sugar
600 ml (1 pint) 2 1/2 cups Vinegar
75 g (3 oz) Fresh root ginger, peeled and finely chopped
10 Garlic cloves, finely chopped
2 tsp Hot chilli powder
10 cm (4 in) Cinnamon stick
125 g (4 oz) 2/3 cup Raisins
125 g (4 oz) 2/3 cup Stoned (pitted) dates, chopped
6 Tbs Salt
1 3/4 (3 pints) 4 pints water
1/2 kg (1 lb) 2 cups Sugar
600 ml (1 pint) 2 1/2 cups Vinegar
75 g (3 oz) Fresh root ginger, peeled and finely chopped
10 Garlic cloves, finely chopped
2 tsp Hot chilli powder
10 cm (4 in) Cinnamon stick
125 g (4 oz) 2/3 cup Raisins
125 g (4 oz) 2/3 cup Stoned (pitted) dates, chopped
method
1. Cut the mangoes into cubes. Dissolve the salt in the water in a large bowl. Stir in the mango cubes, cover and set aside at room temperature for 24 hours. Drain the cubes in a colander and set aside.
2. Dissolve the sugar in the vinegar over low heat, stirring frequently. When it has dissolved, bring the mixture to the boil. Add the mango cubes, ginger, garlic, chilli powder, cinnamon, raisins and dates and bring back to the boil, stirring occasionally. Reduce the heat to moderately low and simmer the chutney for if to 2 hours, or until it is thick.
3. Remove from the heat. Remove the cinnamon stick. Spoon the chutney into clean, warmed jam or preserving jars. Cover with vinegar-resistant paper, cover, label and store in a cool, dry place until you wish to use.
2. Dissolve the sugar in the vinegar over low heat, stirring frequently. When it has dissolved, bring the mixture to the boil. Add the mango cubes, ginger, garlic, chilli powder, cinnamon, raisins and dates and bring back to the boil, stirring occasionally. Reduce the heat to moderately low and simmer the chutney for if to 2 hours, or until it is thick.
3. Remove from the heat. Remove the cinnamon stick. Spoon the chutney into clean, warmed jam or preserving jars. Cover with vinegar-resistant paper, cover, label and store in a cool, dry place until you wish to use.
serving amount
about 2 kg (4 pounds)
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
