Mango Chutney Recipe??

newleaf

I didn't think I had a recipe for Mango Chutney, but shuffling through some books this afternoon I've found this one - it looks quite spicy, sounds good!

MANGO CHUTNEY - Makes 1lb

4 Tbsp Vinegar
1/2 tsp crushed Chillies
6 Cloves
6 Peppercorns
1 tsp toasted Cumin seeds
1/2 tsp Onion seeds
1 tsp salt
6oz sugar
1lb green (unripe) Mango, peeled & cubed
2'' piece of Ginger, peeled & finely sliced
2 cloves Garlic, crushed
thin peel of 1 Orange or Lemon

In a saucepan, heat the vinegar with the chillies, cloves, peppercorns, cumin seeds and onion seeds, salt and sugar. Simmer whilst the flavours of the spices infuse into the vinegar - about 15 mins on a low heat.
Add the rest of the ingredients and simmer until most of the vinegar has evaporated and the texture is soft and lumpy. Pot into warmed, sterilised jars and seal.

joannasmum

Quick question

Is there any particluar vinager that you need to use as non of the recipes apart from Moggins Mango one say. Apologies if thats a stupid question I've drunk half a bottle of wine and had no tea yet!!

newleaf

No, just ordinary malt vinegar will be fine.

thriftlady_2

I've found that the more recent the recipe, the more likely it is to specify wine vinegar rather than malt vinegar.

Malt vinegar has quite a strong taste and wine vinegar is a bit more subtle and refined.Malt vinegar is cheaper.

Roz_V

Reviving this thread as it's time to make chutney in time for Xmas (will have just under 3 months to mature before the big day!)

Quick question for a modern day gal How much is 1lb?? and how much is 2lb?? Some of the recipes state that this is how much they make but how many jars is that IYSWIM??

purpleimp

I was wandering about the jars and how many you need for storing the finnished quantities of curd/jam/jelly, can anyone advise?xxx

KittyKate

Hi all, I am making mango chutney using the recipe from Weezl's thread, I reduced all the ingredients by a third as I only had 2 medium ripe mangoes though.

It looks very nice and the consistency is right but it still smells really really vinegary - does this fade with more simmering (been simmering about 1 hr 15) or when I chill / mature it in jars?

Bit worried I have done something wrong and it will taste awful!!

Penelope_Penguin

Chutney has a very harsh taste when it's freshly made. I keep mine for about 3 months before eating, by which time it has mellowed

Penny. x

KittyKate

Thanks for the reply - it is now cooling and I will decant it later, and try it in January

Penelope_Penguin

I'll move this to the exisitng mango chutney thread then

Penny. x