Sweet Mango Chutney

This recipe was given to me by my Mother in law. She made it from the mangoes off their trees in Zambia. My husband loves it and will make it himself if he thinks I have not made enough to last the year!
6 mangoes
4ozs 125g seedless raisins
1/4 tsp cayenne
2 cloves garlic
3/4 pt 300mls brown vinegar
4 ozs 125g ginger root, peeled and chopped
1 Tblsp salt
1/4 tsp cumin seeds
1 lemon, grated zest and juice
1 lb 450g sugar, brown enriches the colour
Peel the mangoes over a basin to catch the juice, then cut the pulp from the seeds.
Place in a pan and add the chopped ginger, raisins, salt, cayenne, cumin seeds, peeled and chopped garlic, lemon juice and zest and half the vinegar. Cover the pan and cook slowly for 1 1/2 hours. At the end of this time add the rest of the vinegar and sugar and stir.
Cook for a further half hour until the chutney thickens.
Place in clean containers with a lid.
Will keep for a year in a cool dark place.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Pickles and Chutneys, Preserves. Bookmark the permalink.

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