Mangoes are so beautiful at the moment, plentiful a cheap, juicy and sweet. I can never resist buying them by the truckload as I love the smell of them in the house. So it’s the perfect time to stir up a batch of lovely curried mango chutney. This is beautiful on sandwiches, or as part of a cheese platter or ploughman’s lunch. It can also be used in cooking, to add flavour to a slow-cooked dish or served alongside a hot curry with some yoghurt and flatbread.
There’s no need for special equipment to sterilise jars. Simply place clean jars on a tray in a 100*C oven while you make the chutney, and fill and cap them while the jars and the chutney are both still hot.
Curried Mango Chutney
Makes: 4 cups
Prep and cook time: 40 minutes
1kg mango flesh – ripe, fragrant mangoes – roughly chopped
3 tablespoons olive oil
1 teaspoon sambal oelek/ crushed chillies
¼ cup fresh ginger, minced
1 clove garlic, crushed
1 brown onion, diced
½ red capsicum, diced
200ml white wine vinegar
150ml pineapple juice
¾ cup brown sugar
2 tablespoons curry powder
2/3 cup raisins
Method
Place crushed chillies in a chefs pan with olive oil over medium heat. Stir for a minute until fragrant. Add ginger, garlic, onion and capsicum and sauté for 3 minutes. Add the mango and turn off the heat.
Meanwhile, combine pineapple juice, vinegar, sugar and curry powder. Mix well and add to the pan along with the raisins. Bring the mixture to the boil. Reduce to a simmer and reduce for around half an hour or until required consistency is reached. Decant into your sterilised jars.
Great on a cheese platter.
