Name: Mango chutney
Yield: Makes 1 kg (2 lb 3 oz)
Ingredients: 200 g (7 oz) caster (superfine) sugar; 250 ml (8½ fl oz/1 cup) cider vinegar; 1 bird’s eye chilli, chopped (seeds included); 1 red chilli, sliced lengthways, seeded and chopped; 1 kg (2 lb 3 oz) firm mango flesh, cut into 1 cm (½ in) dice; 50 g (1¾ oz) fresh ginger, peeled and cut into 4 mm (¼ in) strips

Preparation info

Makes
1 kg

Difficulty
Easy

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

1 kg (2 lb 3 oz) firm mango flesh, cut into 1 cm (½ in) dice
50

Method

Combine all the ingredients in a heavy-based saucepan over medium heat. Bring to the boil, stirring gently, then reduce the heat to low and simmer for 25 minutes. Remove from the heat and cool. This will keep in the refrigerator, packed tightly in sterilised jars, for up to 6 months.

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