Mango Chutney (Hot!)
Makes: about 1.3kg (3 lb)
Prep: 30 mins
Cooking time: about 20 minutes
1 tablespoon raisins
8 dried chillies, ground or crumbled
2.5cm (1 inch) piece of fresh root ginger, shredded
1 teaspoon chilli powder
1 teaspoon black peppercorns, lightly crushed
115ml (4 fl oz) vinegar
225g (8oz) sugar
3 teaspoons salt
Half a bulb of garlic, crushed
6 mangoes, peeled and sliced, stones discarded (I sometimes use tinned mangoes, as it saves on the prep)
- Soak the raisins in just enough water to cover them for 10-15 minutes.
- Mix together the chillies, ginger, chilli powder and peppercorns.
- Boil together the vinegar, sugar and salt. Add the chilli-paste mixture, with the garlic and 115ml (4 fl oz) of water. Cook for 2 minutes.
- Add the prepared mangoes and simmer for 10-12 minutes, or until chutney is appropriately thickened.
- Add the drained raisins.
- Spoon into cooled, sterilised jars, seal and label.
Like most of my regularly-made chutneys this is taken (and lightly adapted) from
“Best Kept Secrets of the Women’s Institute – Jams, Pickles and Chutneys”.