Fresh tomato chutney
A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet
Mango chutney
Makes 3 x 300ml jars
Easy
Prep:
Cook:
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Skip to ingredients
- 6 firm but ripe mangoes(about 1.5kg)
- 500ml white wine vinegar
- 450g granulated sugar
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 10 cardamom pods
- 2 tsp nigella seeds
- ½ tsp cayenne pepper
- ½ tsp turmeric
- 3 garlic clovescrushed
- 8 whole cloves
- thumb-sized piece of gingergrated
- 1 fat red chilliseeds removed and finely chopped
Nutrition: Per tbsp
- kcal35
- fat0.1glow
- saturates0g
- carbs8g
- sugars8g
- fibre0.3g
- protein0.2g
- salt0.14g
Method
step 1
Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
step 2
Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
step 3
Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed.
