Mango Chutney
Chutney comes from the Hindi 'chatni'. Mango chutney was among the first Indian foods to reach Britain, in the 17th century, and is still a staple beside curry.
A sweet, tangy and spiced mango chutney, slowly cooked with vinegar, ginger and chilli. Served with poppadoms, samosas and curry.
Ingredients
Method
Put the vinegar and sugar in a large pan and heat gently until the sugar dissolves.
Add the onion, ginger, garlic, spices and salt and simmer for 10 minutes.
Add the mango and raisins and cook gently for 35-40 minutes, stirring, until thick and glossy.
Spoon into sterilised jars and seal. It keeps for 6 months and improves after a few weeks.
Firm, slightly underripe mangoes hold their shape and give the proper sweet-sour balance.
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Serve with
Dishes that go well with Mango Chutney
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