Monday, September 21, 2020
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Mango Chutney

If there’s one condiment that pairs itself almost universally well with food of a spicy disposition it has to be mango chutney. The devilishly-difficult-to-rival flavor of well-made mango chutney manages to behave amiably with similar ingredients, no matter how slight their shared characteristics may be.

There is also an element of experimental fun to the preparation of any chutney, mango or otherwise. You see, this particular chutney recipe is based upon my own personal tastes and fancies; yours needn’t be entirely the same. Indeed, the only ingredients vital to the success of this recipe are the mangoes, vinegar and sugar – all else can, but shouldn’t, be done without. Though, I would highly recommend the use of black onion seeds since they always manage to take mango chutney to the next level, or even the one after that, wherever that may be.

Mango Chutney {recipe}

Fills one 500ml pot

Ingredients:

• 2 large, fairly ripe mangoes

• 1 chopped apple, any variety will do (I used a braeburn)

• A thumb-sized piece of ginger, finely chopped

• 2 cloves of garlic, finely chopped

• 300ml white wine vinegar

• 260g of caster sugar

• 1 tsp black onion seeds

• A small shard of cinnamon bark

• 1 tsp turmeric

• 1 tsp chilli flakes

• ½ tsp chilli powder

• A pinch of salt

Method:

1. The night before you want to make the chutney it is necessary to peel one’s mangoes, cube them and sprinkle them with salt. This draws out some of their moisture and softens them. Make sure to rinse before use!

Mango Chutney Recipe

2. Tip the apple, ginger, garlic, vinegar, sugar, onion seeds, cinnamon, turmeric, chilli flakes and chilli powder into a pan. Heat until the sugar has dissolved. Add the mango and bring to a gentle simmer.

Recipe for Mango Chutney

3. Simmer the chutney for 30-40 minutes until it has achieved a thick, sticky consistency. Season to taste. While waiting for the magic to happen one should sterilize one’s vessel to ensure the chutney stays good for at least a couple of weeks. Once the chutney is done transfer it to the jar and allow to cool before applying the lid. Allowing the chutney to mature for a couple of days will only increase the pleasure it gives your mouth.

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