Sweet Mango Chutney by brianjwood

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Sweet Mango Chutney
Submitted by brianjwood on September 11, 2002 at 7:11 am

DESCRIPTION
Sweet Mango Chutney

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a queen among chutneys, absolutely delicious.
Cheers, Brian

SWEET MANGO CHUTNEY
Most commercially produced, supermarket versions of this classic chutney are a great disappointment, which is hardly surprising if you look at the ingredients listed on some of the jars. All the more reason for making your own. Use fruit that are just ripe, but still firm: if they are soft or over- ripe the chutney will be very liquid and sloppy.
Makes about 2 lb (1 kg)
1lb (450 g) ripe mango flesh (about 3 large mangoes)
1 oz (25 g) dried red chillies
2 teaspoons (2X5 ml spoons) mustard seeds
1 oz (25 g) fresh root ginger, peeled
1 oz (25 g) garlic, peeled

10 fl oz (300ml) white vinegar.
1 lb (450g) sugar
1 tsp (1x5ml) salt.

Peel the mangoes, pare off the flesh and cut into small slivers. Discard the stones and weigh the fruit. Grind the chillies, mustard seeds, ginger and garlic with a little vinegar in a pestle and mortar or process in a blender or food processor. Put the remaining vinegar in the pan, add the mango flesh and sugar and simmer until the fruit is just soft, stirring well. Mash some of the flesh as you stir, but keep some pieces intact for texture.. Add the ground spices and salt and continue to simmer for 15 – 20 minutes until the chutney is thick. Pack into warmed jars, seal and use as required. It will keep for 2 – 3 months.

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