Making something yourself is one of the most satisfying things you can ever do. When it is also a delicious recipe, it means you can enjoy healthy, homemade food, that makes a difference to your health and our planet. One of the all-time favourite fruits across the world is the scrumptious mango! When it is mango season, people literally line up to fill their baskets with these wonderful fruits. Nothing beats the taste, texture and total experience of eating a mango – it is almost a spiritual moment when you cut it open and sit down to enjoy the riches of this golden wonder.
This is one of our favourite recipes, from our guest home cook Kellie. It is based on the divine mango, with a recipe on how to make the best ever Mango Chutney! It is a very flexible recipe – the spices used are completely interchangeable. Anything you don’t like can be omitted, and anything you love can be doubled. The only thing Kellie recommends keeping are the mustard seeds – there’s something about their popping goodness that makes this chutney oh so good. This is also a great one for last minute Christmas gifts, or as a perfect chutney to have on the Christmas table for your meats and cheeses.
thanks for sharing this recipe with us Kellie! Nom Nom!
How to Make The Best Ever Mango Chutney!
This is the perfect accompaniment to curry or samosas, even with a cheeseboard, but I especially love it with cold meat, and this time of year nothing beats Christmas ham!
Begin by sterilizing your jars, and you’ll need enough jars for approximately 1 litre of chutney.
I boil my jars for 20 minutes but you can place them in a 150°c oven for 20 minutes instead, so long as they don’t have rubber seals.
3 just ripe mangoes, diced in rough cubes
2 brown onions, diced
1 cup brown or apple cider vinegar
2 cups white sugar
1tbs grated ginger (jar is fine)
2 cloves crushed garlic
2tsp ground cumin
1tsp ground coriander
1tbs mustard seeds
1tsp mustard powder
1/2 tsp chili flakes
1/2 mixed spice
- Place everything together in a heavy based pot, stir, place over high heat and bring to the boil.
- Reduce heat and simmer stirring occasionally for about an hour, maybe a little longer, but you’re looking for a nice thick consistency while still having pieces of mango.
- Fill your jars while still very hot, immediately seal and invert till cooled.
- Store in a cool dark place till use, and refrigerate once opened.