Mango chutney recipes

This was another handmade christmas present - mango chutney. I made two kinds - Sweet Mango Chutney and Mango Chilli Chutney, and packaged them in glass jars with a striped fabric cover tied with raffia and a handwritten tag.

Sweet Mango Chutney
4x 425g cans of mangoes, or 6 fresh mangoes, peeled and chopped
1 small (100g) can mandarins
2 cloves chopped garlic
2 tbsp grated ginger
1/2 tsp chilli
1 tbsp panch phora (spice blend of the seeds of fennel, nigella, brown mustard, cumin and fenugreek), dry roasted then ground
2 cups brown sugar
1/2 cup malt vinegar
Zest and juice of 2 limes

Bring all ingredients except lime juice to the boil in a large pot, stirring to dissolve the sugar. Reduce the heat and simmer, stirring occasionally, for 50-55 mins or until mixture thickens and is syrupy. Stir in lime juice. Bottle and seal.


Mango Chilli Chutney
4x 425g cans of mangoes, or 6 fresh mangoes, peeled and chopped
1 onion
1 cup malt vinegar
1 cup brown sugar
2 tbsp panch phora (spice blend of the seeds of fennel, nigella, brown mustard, cumin and fenugreek), dry roasted then ground
2 tsp grated ginger
2 cloves chopped garlic
1/2 - 1 tsp dried chilli (or use chopped fresh chilli, to taste - I like it so it has a bit of a chilli kick without being overpowering.)

Cook onion, ginger and garlic in a little oil until onion is soft. Add the rest of the ingredients and bring to the boil, stirring to dissolve the sugar. Reduce the heat and simmer, stirring occasionally, for 50-55 mins or until mixture thickens and is syrupy. Bottle and seal.