Ingredients Jump to Instructions ↓

  1. 2 large re

  2. 2e mangoes (or 4 small mangoes ) preferably not quite ripe

  3. 4 tablespoons sunflower oil

  4. 2 shallots finely chopped

  5. 1 small white onion finely diced

  6. 1 red chillie seeds removed finely diced

  7. 3cm piece of ginger finely diced

  8. 2 cloves of garlic smashed

  9. 1 cup brown sugar

  10. 400mls white or malt vinegar

  11. 1/4 teaspoon ground coriander

  12. 1/4 teaspoon ground cumin

  13. 3 whole cardomum

  14. 1/4 teaspoon whole mustard seeds

  15. 1/4 teaspoon whole fennel seeds

  16. 2 star anise

  17. Ground pepper

  18. salt

Instructions Jump to Ingredients ↑

  1. Cut mangoes into large dice.

  2. Grind the cardomum, mustard seeds and fennel seeds in a pestle or mortar.

  3. In a saucepan, saute shallots, onion, chillie, ginger and garlic in some sunflower oil for about 10 mins till onion is softened.

  4. Add the mangoes, ground spices and star anise and stir in throughly. Next add sugar and mix till dissolved. Finally add the vinegar, pepper and salt to taste. Leave to simmer for up to 45mins. Stop cooking early if the pieces of mango start to lose its shape too much - you want the chutney to have some chunkiness to it and not became a jam.

  5. I bought some glass jars from Coles/Woolies and washed them out thoroughly then filled them with some boiled water to sterilise them . Remove water and let dry naturally.

  6. I made quite a bit of chutney, so much so I was able to give one bottle away as part of a birthday gift and another to a friend who was envious of my birthday friend receiving a bottle. Both friends said they loved the chutney. In fact so did I - I will never buy mango chutney from a shop again!


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