Summer means mangoes! Apart from eating them fresh and chewing on the giant furry pip for ages, I like to make mango chutney. My dad refuses to eat any other mango chutney than the stuff I make, so I'm pretty stoked (my dad can be a bit fussy about his food!). The thing I love about making chutney is its simplicity: Chop up a whole lot of stuff, put it in a pot, forget about it for a while, come back, cook it for a bit, bottle it, eat it. This is my own recipe. I read about 4 different recipes for mango chutney (long since forgotten where I found them) and merged bits and pieces of them to create this:
- 4 cups peeled, chopped mangoes (6-8 mangoes, depending on the size)
- 2 green capsicums, chopped
- 1 red capsicum, chopped
- 2 cloves garlic, minced
- 2 cups white vinegar
- 1 tbsp mustard seeds
- 3/4 tsp ground cloves
- 3 medium brown onions, diced
- 1 1/2 cups raisins
- 1 2 inch piece ginger root, minced
- 2 cups sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground chili
- Combine all ingredients in a large glass bowl and stir well. Cover and let stand overnight.
- Pour mixture into a Dutch oven and bring to the boil, then turn down to low heat, stirring occasionally until the consistency of jam (about 1 1/2 hours).
- Spoon into hot, sterilized jars, leaving 1 cm gap at the top of the jar. Remove air bubbles, wipe jar rims and seal with lids with screw-on bands. Process in a boiling water bath for 10 minutes.
1 comment:
This is my own recipe.
Post a Comment