This homemade mango chutney recipe is a must-try. Perfect as a side, spread or edible gift, this recipe is definitely one to add to the list.
Makes22, 500ml jars
Cook time1 hr1 hour
Prep time15 mins15 minutes
500ml jars
Ingredients
3 mangoes, peeled, stoned, coarsely chopped
2 brown onions, coarsely chopped
1 cup (250ml) apple cider vinegar
2 cups (440g) white sugar
1 tbs finely grated ginger
2 tsp cumin seeds
1 tsp ground coriander
1 tsp mixed spice
Pinch of ground cloves
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Method
Step 1
Place the mango, onion, vinegar, sugar, ginger, cumin, coriander, mixed spice and cloves in a large heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, for 1 hour or until mixture thickens. Remove from heat.
Step 2
Carefully divide hot chutney between warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright and set aside to cool completely.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: Use mangoes that are just ripe.
This homemade mango chutney recipe is a must-try. Perfect as a side, spread or edible gift, this recipe is definitely one to add to the list.
Method
Step 1
Place the mango, onion, vinegar, sugar, ginger, cumin, coriander, mixed spice and cloves in a large heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, for 1 hour or until mixture thickens. Remove from heat.
Step 2
Carefully divide hot chutney between warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright and set aside to cool completely.
