MANGO CHUTNEY

DELICIOUS WITH HARD CHEESE, HAM OR A CURRY! 

YOU CANNOT GO VERY WRONG MAKING THIS CHUTNEY. EACH TIME I MAKE IT, I THROW IN SLIGHTLY DIFFERENT QUANTITIES AND SPICES AND SOMEHOW IT’S ALWAYS VERY TASTEY AND MAKES A GREAT GIFT!

INGREDIENTS
1 TBSP SEA SALT
3 CUPS BROWN SUGAR
1 CUP WHITE VINEGAR
1 CUP RAISINS
1X BROWN ONION (DICED)
5X (GREEN) MANGOES
5 CM ROOT GINGER (GRATED)

OPTIONAL FOR ADDED FLAVOUR. EITHER:
2X TSP GARAM MASALA
2X TSP CUMIN
1 TSP MUSTARD SEEDS
2X CLOVES OF GARLIC
5X CARDAMON PODS (USE THE SEEDS, NOT THE HUSKS)

UTENSILS:
HEAVY BASED SAUCEPAN, KNIFE, MEASURING SPOONS & CUP, WOODEN SPOON, 5X CLEAN GLASS JARS

METHOD
HEAT THE VINEGAR, SALT, AND SUGAR IN A SAUCEPAN UNTIL SUGAR HAS DISOLVED. 
ADD MANGO (REMOVE THE SKIN & STONE AND CHOP THE FLESH INTO CHUNKS), RAISINS, ONION, GINGER, AND SPICES. 
SIMMER FOR 45-60 MINS UNTIL THE MIXTURE IS THICK, STIRING FROM TIME TO TIME.
POUR INTO CLEAN JARS AND SEAL. LABEL & DATE THE JARS. 

STORAGE: CAN BE KEPT IN THE FRIDGE FOR MONTHS. 

COST SAVING & SUSTAINABLE HACK:
INSTEAD OF BUYING MANGOES (WHICH IS OFTEN COSTLY), IF YOU HAVE ACCESS TO A MANGO TREE, TRY TO PICK THE GREEN ONES AT THE END OF THE SEASON. OTHERWISE, THESE ‘END OF SEASON MANGOES’ USUALLY JUST ROT OR GET EATEN BY BIRDS.