Mango Chutney
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2011, p74)
Recipe type: Side
Ingredients
- 3 mangoes
- 3 garlic cloves, chopped
- 1½ tbsp fresh root ginger, grated
- 1 red chilli, chopped
- 1tbsp coriander seeds
- ½ tsp turmeric
- 2tbsp olive oil
- 1 cinnamon stick
- 1tsp sea salt
- 200g caster sugar
- 125ml cider vinegar
Instructions
- Cut mango flesh away from stone, peel and dice. Place garlic, ginger and chilli in mortar. Add coriander and turmeric and crush to paste with pestle.
- Heat olive oil in medium pan over medium heat. Add paste and cinnamon and fry for 1min or until fragrant. Add mango, salt, sugar and vinegar, bring to boil and cook for 30mins or until thick and syrupy.
- Pour chutney into sterilised jars while still warm. Once cooked, keep chilled for up to 2 weeks.
Nutrition Information
Serving size: 1tbsp Calories: 38 Fat: 0.7g Saturated fat: 0.1g Carbohydrates: 8g Sugar: 8g Salt: 0.15g
