Updated: Nov 19, 2019
Our fantastic Mango Chutney, is bursting with flavours whenever our guests try it they ask to be included in our ever-growing list of people to make jars for! You can see our step by step guide below, and the recipe card is at the bottom.
3 Mangoes chopped into small squares
230 ml White Wine vinegar
1 tbsp Macetilla sherry vinegar
225 g Caster sugar
1 tsp Nigella seeds
1 tsp Gia Chilli Puree or 1 chilli very finely chopped
2 tsp Gia Garlic Puree or 4 cloves pureed
1 tsp Allspice
1 tsp ground cinnamon
1/2 tsp Ginger Powder
1/2 tsp ground coriander
1:Pour the white wine vinegar, sherry vinegar and caster sugar in a large pan and simmer, stirring until the sugar is fully dissolved
2:Increase the heat, boil for about 5-10 mins until reduced a little.
3:Add all remaining ingredients into the pan and cook on a medium heat for 1 hr, keep on stirring throughout this time until thick and gloopy.
4:Place the cooked chutney into sterilised jars and leave to cool, you can keep the unopened chutney jar up to a year, unopened in a refrigerator.