I have procrastinated about making mango chutney for some time. I’m a massive fan, but when I look at recipes out there and see ‘1 kg of sugar’, I shudder a bit and shelve the thought for another time.
It was the mangos that led the way though. I found a greengrocer selling ripe mangos and felt I had to face up to it. So with a little experimentation, I have made my first, very lovely, honey sweetened mango chutney.
I like mango chutney with curry dishes, but I’m also partial to a generous helping on salads or with some pan fried fish. On this basis I’ve developed a mildly spiced but softly sweet chutney, one that compliments rather than over powers.
To make the chutney jar shown I used:
- 2 ripe mangoes
- 2 teaspoons of coconut oil (or your preferred oil)
- ½ teaspoon of coriander seeds
- ½ teaspoon of mustard seeds
- 1 teaspoon of cumin
- 1 medium onion
- 4 cloves of garlic
- 250 ml white wine vinegar
- 100 ml honey
How to do it:
- First peel the mango and chop as much flesh from the fruit as you can. Put in a bowl, sprinkle with salt and cover in cling film overnight.
- The next day sauté the onions in oil. Take your time over this, you want the onion really soft.
- Pop the garlic into the oven whole to roast for 15 minutes. You can then just squeeze out what you need as a soft pulp. It’s perfect in this form for a chutney.
- Add the garlic and spices, keep on the heat. If the onions and spices start to stick to the pan at the bottom just add a little water. You want to take up to ten minutes on steps 3 and 4 together.
- Add the mango, honey and white wine vinegar, bring to the boil and then reduce the heat right down to a gentle simmer. Don’t put a lid on the pan. Also don’t be put off by the smell of vinegar.
- You have to be patient now and over the course of an hour to an hour and a half keep visiting the pan and stirring gently. You want to reduce the liquid till it’s sticky and soft.
- Once it has reduced down, leave to cool, then check seasoning and add to a jar. (I didn’t add any more salt to this than the original sprinkle to the mango).
The taste really develops as this cools and then again intensifies once added to the jar.
Try it with…
The salad shown works amazingly well with the chutney. It’s just a simple lambs lettuce salad with white balsamic, feta, chickpeas, pine nuts and chia seeds.
I hope you get time to try and enjoy.