Okay, tenuous link in the title because it’s Wimbledon men’s finals day, but this chutney is seriously for winners. I made a big batch of chutney a few weeks ago that just didn’t make the grade. So I’ve spent time trying out some tweaks this week. The result is this really sunny, crowd pleasing chutney. It’s a gem, delivering an intensity of flavour and a wonderful warmth with every bite.
To make around 3 x 500ml jars as shown above, you will need:
- 1 tablespoon coconut oil
- 5 garlic cloves
- 1 white onion
- 200g chopped aubergine
- 600g chopped ripe tomato (I used big fresh tomatoes)
- 200g runner beans chopped into 1cm pieces
- 800g chopped courgette
- 3 tsp cumin
- 1 tsp mustard seeds
- 1 tablespoon poppy seeds
- 1 tsp hot chilli powder
- 200g honey
- 350ml cider vinegar
- A little seasoning
- Fry the onion and garlic in a large heavy duty pan for a few minutes until soft and translucent.
- Add the spices and seeds then fry together for 2 – 3 minutes.
- Add the chopped vegetables. The size of the these depends on your own preference. It’s nice to have some chunkiness to a chutney, but you don’t want it too rustic. Give everything a good stir before pouring in the honey and vinegar. The liquid should just cover the vegetables.
- Let the chutney come to a boil, give it a good old stir and then turn down to a constant simmer, with the lid off. You need the liquid to evaporate over the next 1 1/2 to 2 hours and the vegetables gently soften. You can’t leave it to its own devices for the whole time. You need to give it the occasional thorough stir. Towards the end you’ll need to keep stirring to make sure it doesn’t dry out or start sticking.
- The chutney is ready when the liquid has reduced right down, leaving you with a thick sumptuous pot of sticky vegetables.
- Once you are happy, pop on a lid and leave to cool. Then re taste and check seasoning, before adding to jars. Make sure you stir well and distribute evenly in the jars.
I was lucky enough to pick my own vegetables for this chutney from the most idyllic working farm in Andalusia. The care and attention taken to nurture the produce is amazing. It undoubtedly makes a difference to the taste and romance of every dish made from such a wonderful place.
Spot the three of us in the sunflower field. Magical x
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.