Spicey Mango Chutney

My husband Tony made this yesterday. Sorry my blog still is not accepting photos.
Spicey chutney;
5 under-ripe mangos peeled and chopped,
330 gms caster sugar,
400 mls vinegar,
2 chillies
2 garlic cloves sliced,
1Tbsp grated fresh ginger,
1 tsp each of coriander, fennel seed, cumin, turmeric, cardamom, cloves, cinnamon. Quantities flexible, Add more if you wish.
Salt & pepper to taste.
Grind spices together fry in large saucepan pan with a little oil. Add rest of ingredients bring to boil, simmer 1-2 hours till thick jam-like and translucent.
Fills about 4 sterilised jars. I then give a 5 minute burst in the pressure cooker with the lids loosened but probably not necessary. Seal when still hot.
Label and store. Once opened keep in the refrigerator.


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 Preserves and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s