from one generation to the next
I love Indian style chutneys, not just with curry, but to zest up a simple steamed chicken breast, grilled fish or to give a plain barbecued sausage some pep. The mango really shines through in this chutney, the spices give it warmth and depth and using white sugar and vinegar preserves the beautiful jewel like colour of the mango.
It’s important to add the sugar slowly and taste as you go, as the sweetness of the mangoes will determine the amount needed. I use a teaspoonful of crushed dried red chilli for a pleasant warmth, but add more if you like a good chilli burn or omit it altogether if you prefer a milder flavour.
Amchur is dried mango powder and can be omitted if it is hard to source, but it does seem to add a third dimension of flavour to the chutney
2 ripe mangoes
5 cm root ginger cut into fine julienne
3 cloves garlic, grated
1/4 cup water
2 teaspoons amchur
1 cinnamon stick approx 6 cm, broken
6 whole cloves
8 cardamom pods, cracked
2 teaspoons cumin seed
2 teaspoons coriander seed
1 teaspoon crushed dried red chilli
3/4 cup white sugar
3/4 cup white vinegar
2 heaped teaspoons salt
Preheat oven to 120C. Wash 3 X 250g jars with lids thoroughly in hot water. Lay the jars on an ovenproof tray then place into the oven for 30 minutes. The jars are now sterile and ready for the chutney.
Peel the mangoes and chop the flesh roughly. Add to a large pan with the water. Bring to the boil, reduce the heat, cover and simmer for 10 minutes.
Tie the spices into a bundle in muslin then tuck them under the mango. Add the garlic, ginger, amchur, chilli, vinegar and salt. Raise the heat, return the pot to the boil, reduce the heat again then slowly add the sugar needed. Simmer for 1/2 hour, stirring occasionally.
Pour into jars and seal.