Name: Mango and ginger chutney
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Cuisine: indian
Ingredients: 3 (about 1.5kg) just-ripe mangoes, peeled, stoned, coarsely chopped; 2 brown onions, coarsely chopped; 500ml cider vinegar; 750g white sugar; 40.00 ml finely grated ginger; 9.60 gm sea salt flakes; 1 tsp brown mustard seeds; 1 tsp yellow mustard seeds; 2.50 gm mixed spice; 2.50 gm curry powder; 2.50 gm ground cumin; 1/2 tsp ground cloves

Mango and ginger chutney

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Spice up your curry with a flavorful fruit chutney!

Ingredients:

3 (about 1.5kg) just-ripe mangoes, peeled, stoned, coarsely chopped
2 brown onions, coarsely chopped
500ml cider vinegar
750g white sugar
40.00 ml finely grated ginger
9.60 gm sea salt flakes
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
2.50 gm mixed spice
2.50 gm curry powder
1/2 tsp ground cloves

Instructions:

In a large heavy-based saucepan, combine all the ingredients and bring to a boil over high heat. Reduce heat to medium-low and cook for 1 hour, stirring occasionally to prevent sticking, until the mixture thickens. Remove from heat.
Divide the hot chutney evenly between two sterilized preserving jars and tightly seal them right away. Flip the jars upside down for 2 minutes, then return them to an upright position to cool completely. Label with the date, and enjoy with curries or use in salad dressings for an added kick of spice.

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