Mango Chutney

Name: Mango Chutney
Yield: Makes 500 ml (2 cups)
Cuisine: India
Ingredients: 1 tablespoon oil; 1 teaspoon grated ginger; 2 garlic cloves, crushed; ½ teaspoon chilli powder; 1 kg (2 lb 4 oz) fresh or frozen ripe mango flesh, roughly chopped; 2 cinnamon sticks; 4 cloves; 375 ml (1½ cups) clear vinegar; 230 g (1 cup) caster (superfine) sugar

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This is a wonderful mango chutney that is not too hot and is very simple to make. It is one that is familiar to most people and goes with almost everything. Sweet chutney brings a contrasting flavour to savoury dishes and also goes well with poppadoms.

Ingredients

1 tablespoon oil
2 garlic cloves, crushed
1 teaspoon grated

Asia
India
Side dish
Vegan
Gluten-free
Spicy

Method

Heat the oil in a heavy-based saucepan over medium heat, add the garlic and ginger and fry for 1 minute. Add the remaining ingredients and bring to the boil.

Reduce the heat to low and cook for 1 hour, or until the mango is thick and pulpy, like jam. It should fall in sheets off the spoon when it is ready. Add salt, to taste, and more chilli if you wish. Remove the whole spices.