Easy Mango Chutney Recipe

Everything is put into a large stainless steel preserving pan, and cooked together.

2Kg Large Mangoes, just ripe, peeled, stoned and cut into small pieces
1 small dried chillie, cut finely, if you want it hot you can add more.
1 long pointed sweet pepper, cut into fine strips
2 onions chopped small
4 cloves garlic, minced
80g fresh root ginger chopped into fine pieces
2 tsp garam masala
1 tsp sea salt
400ml organic cider vinegar
320g white granulated sugar

The Mangoes were indeed magnificent, so many thanks to Neil and Team at the Fruit and Veggie Stall at Kenilworth Market.  So much firm, sweet flesh on these fragrant Mangoes would give a great preserve, however another few days, and they would have been too juicy for the chutney.

I started to grate the ginger, and could see that there were strong fibres, so decided to chop the rest finely, next time I would chop the whole lot.

The sweet pepper is to give the lovely contrast of red and mango, as I only wanted to put one of the small red chillies from the garden chopped fine.

Stir the whole over a gentle heat till the sugar dissolves,  bring to the boil, then reduce the heat to a simmer, until it is thickish.  It took about 45 minutes once the heat was reduced.  It needs stirring with a wooden spatula to avoid it sticking, fairly regularly.

Put into clean hot jars, label, and store for a few weeks before using...the little extra in a dish left over after filling the jars, will used straight away of course!