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Mango and chilli chutney
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Make zesty mango chutney to enjoy year-round.
Ingredients:
  • 36.80 gm vegetable oil
  • 2 red onions, finely chopped
  • 3 cloves garlic, crushed
  • 2 tsp garam masala
  • 8 cardamom pods, bruised
  • 3 red bird’s-eye chillies, seeded, finely chopped
  • 16 curry leaves (see note)
  • 600ml apple cider vinegar
  • 2 granny smith apples, peeled, cored, cut into 1cm pieces
  • 6 under-ripe mangoes, peeled, cheeks cut into 1cm pieces
  • 660g (3 cups firmly packed) brown sugar
Instructions:
  • Warm up the oil in a big, sturdy saucepan on medium heat.
  • Sauté onions, garlic, garam masala, cardamom, chilies, and curry leaves for 10 minutes, stirring occasionally.
  • Combine the vinegar and apples in the pot and simmer for 10 minutes or until the apples are tender.
  • Combine the sweet mangoes with sugar and stir until the sugar dissolves. Let it simmer for 30 minutes or until the liquid reduces significantly.
  • Transfer the hot chutney into the freshly sterilized jars and seal immediately while it's still hot.

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