Mango Chutney with a Kick

Mango Chutney {recipe}

Fills one 500ml pot or 3 small Texan Mason Jars
• 2 large, fairly ripe mangoes
• 1 chopped apple, any variety will do (I used a Texas one!)
• 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
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!

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.

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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