You can, of course, buy really good mango chutney but if you happen to have some ripe mangoes lying around and you have a little time on your hands then this is well worth making.
It is sweet, fruity and has a little chilli kick too. Lovely with onion bhajis.
When you slice the mangos give some thought as to how chunky you want your chutney to be. I wanted a really smooth chutney this time so I used a stick blender to puree the cooked mix before putting into jars.
You will also need some sterilised jars – jam jars are fine.
4 large ripe (but not bruised) Mangos
2 tbsp Table Salt
4 Cloves Garlic
1 lb / 450g Unrefined Golden Caster Sugar
2 large Bramley Apples
1 tbsp Mustard Powder (English)
1 Pint / 450 ml Unspiced White Vinegar (malt or wine are fine)
1 tbsp Cayenne Pepper
1 tbsp Fresh Ginger (grated)
Peel and slice the mangoes, put the slices into a bowl, sprinkle with salt and leave in a cool place overnight. Next morning rinse the fruit well, drain and set aside.
Put the rest of the ingredients into a into a large pan over a low heat and stir until the sugar is dissolved. Bring to the boil and add the mango slices.
Simmer for half an hour or so until the chutney is thick and syrupy. Pour into sterilised jars and seal.