Introduction: Mango Chutney
This is an instructable about food preservation- a great way of dealing with an excess of ripe fruit is to turn it into jam or chutney! This is my recipe for Mango chutney, a traditional accompaniment to indian dishes/ curries/ poppadoms, but also very good with cheese!
Mango Chutney (makes about 850g)
1 kg diced ripe mango- peeled stoned weight (about 4 large mangoes)
2 cloves garlic, crushed
1 tsp crushed ginger
120ml white wine vinegar
4 cloves cardamom, podded and crushed in a mortar and pestle
1 cinnamon stick
1 bay leaf
1 tsp salt
½ tsp ground coriander
1 tsp garam masala
A little ground black pepper
1. Put all ingredients in a saucepan and bring to the boil. Put down to medium heat, and cook for 25 minutes. The mango should be soft, and the chutney fairly thick.
2. Remove the bay leaf, cinnamon stick and pour into preserving jars.
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