Mango & Ginger Chutney

Mango & Ginger Chutney

  • Prep: 20 minutes
  • Cook: 60 minutes
  • Ready in: 80 minutes
  • 4 Jars

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Recipe

Ingredients:
  • 125 ml (½ cup) white vinegar
  • 250 ml (1 cup) white sugar
  • 900 g (about 4 large ripe mangoes), peeled and stoned / 500 g dried mango
  • 1 onion, chopped
  • 4 cm ginger, washed and grated
  • 1 clove garlic, grated
  • 10 ml (2 tsp) whole mustard seeds
  • 30 ml (2 tbsp) wholegrain mustard
  • 15 ml (1 tbsp) chilli flakes, optional

Description

Method:
  1. In a pot over medium heat cook the vinegar and sugar until the sugar dissolves, if using dry mango add to the pot too.
  2. If using fresh mango, keep aside and add all the remaining ingredients to the pot. Bring to the boil and then reduce to a simmer and cook for 10 minutes. Add the fresh mangoes and continue cooking until thickened and jammy, about 30 – 45 minutes, stirring occasionally to prevent sticking.
  3. Once thickened and syrupy pour the hot chutney (it will thicken more when it cools) into clean hot jars (*process in a hot water bath to sterilize), leaving a gap of 2-3 cm. Close with lids but do not over tighten. Once cool tighten lids completely.
  4. Once cool store in the fridge unopened. Will keep for 4 weeks.
  *Cook’s Tip: A hot water bath to sterilise put a rack on the bottom of a tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 4 cm. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool before filling.