Mango Chutney

Mango Chutney 1

sweet and tart and piquant

It is mango time of year again and while I am a staunch advocate that the only way to have a mango is fresh and cold, I thought I would have a go at making a mango chutney.

Mango chutneys are my father’s domain and over the years he has made hundreds of bottles giving most of them away.  But age catches up with one’s parents and so I thought I would make this recipe on his behalf.

Ingredients

3 just ripe mangoes, peeled, stoned and coarsely chopped (if you listen to the old timers, the common mangoes make the best chutneys because the fruit is much more fibrous)

2 brown onions, coarsely chopped

1 cup (250 ml) apple cider vinegar

2 cups (440g )white sugar (or you could use jam setting sugar)

1 tablespoon finely grated ginger

2 teaspoons cumin seeds

1 teaspoon ground coriander

Method

Sterile jars and lids and allow to dry.

Place all ingredients in a large heavy based saucepan.

Bring to boil over high heat.

Reduce heat to medium-low and cook, stirring occasionally (be careful not to break up mango chunks) for 1 hour or until mixture thickens.  Remove from heat.

Carefully divide hot chutney between sterilised jars and seal.  Turn jars upside down for 2 minutes.  Turn upright and set aside to cool completely.