Ever wanted to try making your own mango chutney? This sweet condiment is perfect to serve along side indian styled curries, drizzled on top of cream cheese for a party platter. This recipe can be made up to 4 weeks in advance and makes about 8 cups worth of chutney. Refrigerate after opening. Not suitable for freezing or microwaving.
- 2 tablespoons vegetable oil
- 1 tablespoon black mustard seeds
- 1/2 teaspoon cardamom seeds
- 1 1/2 tablespoons cumin seeds
- 2 medium (300g) onions, chopped
- 2 small fresh red chillies, chopped
- 5 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 1 1/2 tablespoons ground coriander
- 3 teaspoons ground turmeric
- 6 medium (2.5kg) mangoes, peeled and chopped
- 1 cup (170g) raisins, chopped
- 1 and 1/3 cups (295g) caster sugar
- 2 teaspoons salt
- 1.5 cup (250ml) white wine vinegar
- In a large heavy- based pan, heat the oil. Place seeds in the pan and cook until they pop, stirring constantly.
- Add in the chillies, ginger, garlic and onions stirring until the onions are slightly browned.
- Add the ground coriander and turmeric to the pan and stir until the mixture gives off a fragrant smell.
- Take all remaining ingredients and add them to the pan and leave to simmer, uncovered for about 1.5 hours. Stir occasionally and wait for the mixture to thicken.
- Transfer the chutney into sterilised jars and seal while hot.
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