You can always just freeze some for later, you dont have to "can" it.īrought out a mango chutney for the boys and it cleared the room. Looking forward to sharing this with others. The large amount of ginger generates a wonderful amount of mouth heat. I would recommend that the mangoes be less than fully ripe, maybe even on the green side, so they can take the cooking without turning into mush. Some other reviewers found it too sweet, but I found it far less sweet than store-bought chutneys (e.g. Spice Islands Curry Powder works especially well in this recipe.Ī fantastic chutney. Instead of canning in jars, I freeze 8 ounce portions in ziptop bags (laid flat, they take up little room in the freezer). Terrific chutney! Far better than anything store bought. Thank you for stopping me from wasting food! This will be devoured with cheese and curries. I chopped everything between 1/8-1/4”, except the ginger, which I grated. Snap! The only other changes I made were: used just 1 cup of sugar and replaced one of the teaspoons of curry with a teaspoon of cumin. Great recipe, thank you! I was looking for a way to use up a tasteless under ripe cantaloupe, so replaced the mango with that. I swirl it with white balsamic and olive oil for a delicious salad dressing. I’ve substituted fresh ripe peaches in place of apples and it is equally delicious. This is a great chutney recipe! I make it every year when mangoes come into season. Will make again with slightly less sugar but it’s delicious. Made it to use up some overripe mangoes Came out as expected with one exception - I thought it would break down the fruit and vegetables more so I pulsed it a few times with a hand blender to smooth it out by half, leaving some chunks. However, the balance of flavors is perfect for a mango chutney It also takes a lot longer than twenty minutes to reduce. The chutney does not break down as much as I’d like in the cooking and does not yield as much as the recipe states. Chutney is sweet, traditionally is a perfect compliment for Indian food, with which we always eat it. Once opened, keep in the fridge and try to use within 4 weeks.This is a delicious mango chutney - very popular with everyone we’ve shared it with. This chutney, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Yields approx 8lb/4 kg or 4 litres of ‘mango like’ chutney. Remove from heat and pour into sterilised jars. Simmer gently for another hour or so until desired thickness is reached. Add the lime or lemon juice (and nuts, if you wish).Simmer for another hour or two until it becomes a thick puree. Add salt, sugar, bay leaves, and spices.
Take off the heat and blend for a smooth chutney (hand blender is easiest). Simmer slowly for about an hour until all ingredients are soft, stirring now and then to prevent sticking.Add them to the reduced green tomato pulp in the pan. Simmer dates and raisins in vinegar until soft.(I do this the day before, and the rest the following day) Gently simmer to reduce the pulp to 2 litres (reduce volume by approx. Sieve the pulp or put it through a passata machine.Cook the green tomatoes briefly: in a pressure cooker, bring to H and let pressure drop naturally.Method for Supersprout’s Black Mango Chutney 4 tsp whole black cumin seed (kala zeera).Just under 1 pint white wine or cider vinegar (400-500ml).Ingredients for Supersprout’s Black Mango Chutney A lovely lady who was thought a lot of by so many people on our forums and elsewhere of course. This wonderful recipe was originally put on the forums by Supersprout, who unfortunately passed away some time ago. Recipe for Supersprout’s Black Mango Chutney sent in by: Ann Clarke
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