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 always make more and store in jars for up to a year unopened and use it on other occasions.
Yield: 2 jars
- 3 Mangoes chopped in to small squares
- 230 ml White Wine vinegar
- 1 tbsp Macetilla sherry vineger
- 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 All spice
- 1 tsp Ground cinnamon
- 1/2 tsp Ginger Powder
- 1/2 tsp Ground coriander
Pour the white wine vinegar, sherry vinegar and caster sugar in a large pan and simmer, stirring until the sugar is fully dissolved
Increase the heat for and boil for about 5-10 mins until reduced a little.
Add all remaining ingredients into the pan and cook on a medium heat for 1 hr, keep on stirring through out this time until thick and gloopy.
Place the cooked chutney into sterilised jars and leave to cool, you can keep the chutney up to a year, unopened in a refrigerator.
Calories: 675kcal | Carbohydrates: 162g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 585mg | Fiber: 6g | Sugar: 155g | Vitamin A: 3360IU | Vitamin C: 114mg | Calcium: 70mg | Iron: 2mg