Recipe: Mango Chutney (3) for CVD

MANGO CHUTNEY

2 cups diced red onion
1/2 cup cider vinegar
3/4 pound light brown sugar
2 cups diced apple
2 cups diced pear
1 teaspoon curry powder
1 cup diced mango

Place red onion, vinegar and brown sugar in a stainless pot and bring to a simmer. Cook for about 30 minutes.

Add diced apples, pears, and curry powder and cook for a further 20 minutes (or until syrupy).

Remove from heat and add mango.

NOTES: Be sure that all fruit is ripe.

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INDIAN MANGO CHUTNEY

1/2 kg mango, peeled and coarsely chopped
1 cup raisins
1 cup sugar
3/4 cup vinegar
250 gms ginger, finely chopped
1 clove garlic, chopped
1 tsp salt

Mix all ingredients and bring the mixture to a boil. Reduce the heat and simmer for about 45 minutes or until the mixture thickens.

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MANGO CHUTNEY
Source: Sue Brewer

15 lb (6.75kg) mangos, just about ripe is best
30 tbsp salt
water
5 lb (2.25g) sugar
5 pints (3 litres) vinegar
15 oz (425g) ginger, peeled and finely chopped
50 large cloves garlic, peeled and finely chopped
8 tsp chilli powder
5 cinnamon sticks
1 lb 4 oz (560g) sultanas (raisins)
1 lb 4 oz (560g) stoned dates

Peel the mangoes and chop into cubes, about 1 to 1 1/2 inches (2.5 - 4cm). Place the mangoes in mixing bowls and divide the salt between them. Cover with water and leave to soak for about 24 hours.

Drain the mango cubes into a colander and rinse.

In a large saucepan, dissolve the sugar in the vinegar, over a low heat, stirring frequently. When the sugar has dissolved, increase the heat to high and bring the mixture to the boil.

Add the mango cubes, ginger, garlic, chilli powder, cinnamon, raisins and dates and bring the mixture back to the boil, stirring occasionally. Reduce the heat to moderately low and cook the chutney, stirring occasionally for 2-3 hours, or until it is thick.

When ready, leave to cool for 10-15 minutes and then pack into jars. Store in refrigerator.

Note from source: Quite frankly judging when it is cooked is the only difficult part of this recipe. The colour should be golden brown and there should still be some fluidity, not a solid mass that you can stand your spoon up in! Remember the chutney will thicken slightly as it cools. Is great served with onion bhajis, samosas or vegetable pakoras. It is also divine with cheddar cheese or roast ham.