Enjoy this mango chutney recipe with char-grilled chicken, duck/turkey breasts or potato wedges and sour cream. Alternatively, spread it on top of cheese on toast. Of course, mango chutney also complements Indian dishes and works great as part of a starter with crispy fried poppadoms.
Ingredients (to make around 2 1/4lb of mango chutney):
Slice the mango into chunks using a sharp knife. Put them in a large, non-metallic dish. Sprinkle the mango with the salt and put to one side. Quarter the apples, then remove the cores and peel. Chop the apple flesh roughly.
Next, put the sugar and malt vinegar in a preserving pan. Heat gently, stirring occasionally. When the sugar has dissolved completely add the apple, mangoes, onion, garlic and ginger. Continue to stir the mixture occasionally while slowly bringing it to the boil.
Now, reduce the heat and simmer the mixture for around 1 hour. Stir more frequently toward the end of the simmering time. You should continue to cook the mixture until it is of a thick consistency with no remaining excess liquid.
Put the chutney in warm, sterilized jars. Cover the jars and seal. The chutney should be matured in a cool, dark place for at least 2 weeks before it is used. Once opened, refrigerate it and eat it within 3 months. The chutney should be eaten within 1 year of being made.
To make mango chutney with a spicy, fiery kick, add two green chillies (seeded and finely sliced). Stir them into the chutney at the same time that you add the garlic and ginger. This spicy mango chutney goes particularly well with cold meats and cheeses.
If you are serving your mango chutney as a starter with poppadoms, also serve other condiments at the same time for variety. A combination of mango chutney, fresh onion salad, salty lime pickle and minty yogurt is ideal. Experiment and try this mango chutney recipe with different dishes. You can use it in place of your usual sweet pickle to make a sandwich with a difference, for example.