do you have a recipe for mango chutney @Hari Ghotra ?

11 comments,2 shares,1 likes
Sue Geen
3 months

@Hari Ghotra heehee

Sue Geen
3 months

@Hari Ghotra okey doke

Sue Geen
3 months

@Hari Ghotra thanks. got my sainsburys order coming tomorrow. project for weekend perhaps.

Hari Ghotra
3 months

Also depending on the colour you can add about half tsp of turmeric @Sue Geen

Hari Ghotra
3 months

@Sue Geen that’s plenty I usually go on 300g per mango 🥭

Sue Geen
3 months

will 2kg of mangos be enough @Hari Ghotra , or should I buy a couple more

Sue Geen
3 months

thanks @Hari Ghotra , sounds good. I have everything except the mangoes so will see about giving it a go!

Hari Ghotra
3 months

Here you go @Sue Geen you can simplify without cardamom and cloves if you like and reduce chilli too.

Mango Chutney

Ingredients
3 tbsp vegetable oil
1 tsp kalonji seeds
1 tsp cumin seeds
8 cardamom pods - seeds only, husks discarded
3 cloves
5 garlic cloves crushed
2.5 cm piece of ginger peeled & grated
1 tsp red chilli flakes
1 tsp Kashmiri chilli powder
6 green mangoes ripe
1/2 tsp ginger powder
250ml cider vinegar
225g jaggery/brown sugar
2 tsp salt flakes
2 red chilli, finely chopped (increase for more kick)

Makes about 600g
Instructions
1. Heat oil and add the cumin, cardamom seeds and cloves for a few seconds until become aromatic.
2. Add the kalongi seeds
3. Add the chopped ginger and garlic and stir for a few seconds.
4. Add the diced mango pieces and add in the chilli flakes, chilli powder, brown sugar, salt and cider vinegar and stir until the sugar dissolves.
Bring to the boil and then reduce to a simmer, cooking gently for about 40 minutes or until mixture looks syrupy, stirring regularly.
5. Stir in the chopped red chilli 10 minutes before the end of cooking.
6. Pot up into hot sterilised jars and seal with lids immediately. Once open eat with 4 weeks and store in the fridge.

Sue Geen
3 months

thnx. Sainsbury's have boxes of mangos at the moment

Hari Ghotra
3 months

I do let me dig it out for you