Some people think chutney is just for Christmas, but this Spicy Mango Chutney can be enjoyed all year around. If you have too many mangoes to get through, this recipe is basically guaranteed to ensure they’re eaten up nice and fast. Perfect as a side to curry, a gift, or spread on just about anything else.
Method
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Prepare your jars by washing and sterilising.
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Heat the oil in a large pot. Deep pots are best to stop spitting from getting to the cook. Once the oil is hot, add the onion and fry until soft, a few minutes.
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Stir in the grated finger and cook, stirring regularly, for 8-10 minutes, or until onion is golden in colour.
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Add all of the spices, except the turmeric, and fry until toasted.
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To the pot add the turmeric, chilli, lemon and mango. Pour in 500ml of water, as well as the vinegar, sugar and salt. Cover and cook for 30 minutes on a simmer.
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Stir the mix after 30 minutes and then take the lid off. Simmer uncovered for another 30 minutes, or until the chutney is thick and set. You can stir to assess and to prevent sticking.
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Spoon into your jars, process to your preference, and enjoy.
