Mangoes are cheap at this time of year so if you see them on offer pick them up and make this delicious chutney. Very straightforward but you do need to start the night before.
Mango Chutney – makes 700ml
- 1 tsp each of cumin, coriander and cardamom seeds
- 4 firm mangoes, sliced
- 350g golden caster sugar
- ½ tsp each of cayenne pepper and turmeric
- 1 green chilli, split lengthways
- 3 garlic cloves, crushed
- 1 onion, finely chopped
- small knob of fresh ginger, grated
- juice of 4 limes and zest of 2
- 4 bay leaves
- 300ml white wine vinegar
Toast the cumin, coriander and cardamom seeds in a dry frying pan, then tip into a bowl with all the other ingredients except the vinegar. Mix together, then cover and leave to macerate overnight (or for a minimum of 3 hours).
Tip the mix into a large pan and pour in the vinegar. Bring to the boil, then turn down the heat and simmer for 1½ hours or until sticky, stir regularly as it gets closer to the end of the cooking time to ensure it doesn’t catch on the bottom. Leave to cool, then tip into sterilised jars.
To sterilise jars: wash the jars in very hot water, drip-dry and put into the oven at 160C/Fan 140C/Gas 4 for 10 minutes.
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