Mango Chutney


Manage episode 202358272 series 1846358
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You can’t have a curry without Mango Chutney! It is one of those condiments that just fit - particularly when on the end of a piece of naan bread! This podcast has two recipes: First sterilise your jars! Traditional Mango Chutney Makes about 900 g Ingredients 3 large green mangos 2 rounded teaspoons of salt 1 green chilli 3 garlic cloves chopped finely 350 ml white vinegar 350 g soft brown sugar 50 g sultanas 1/2 tsp cumin 1/4 tsp allspice 1/2 tsp coriander 1 teaspoon salt 5 crushed, seeded cardoon pods Remove the peel and stones and dice them. Place in a dish and cover with 2 teaspoons of salt. Leave for 7 hours or overnight. Rinse and dry the mangoes and places in a pan with all the other ingredients. Heat to simmering and then simmer for 40 t0 50 minutes or until the mixture is the correct thickness - being sure that all the sugar has dissolved. Pot and seal immediately. Smooth hotter mango chutney This will make 2 - 3 300 g jars Ingredients 1 - 5 large ripe mangoes, peeled and stoned. 3 tablespoons water 3 cloves garlic, crushed and chopped finely 1 level tsp mustard seeds 1 tsp each of cumin, coriander and turmeric 2 cm piece of fresh ginger, grated 1/2 t0 1 level tsp cayenne 400 g soft brown sugar 450 ml white vinegar 1 level tsp salt 8 cardoon pods (including seeds) Cook the mango with the water for 10 minutes to a simmer. Add all the other ingredients and simmer until all the sugar dissolves. Bring to a full boil and then simmer for 25 - 30 minutes or until thick and glossy. Ladle into jars.

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