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Curried Mango Chutney

As well as being a great accompaniment to curries and rice, this chutney is delicious on sandwiches, burgers and cold meats.

Serves:

4 cups

Preparation Time:

20 minutes

Cooking Time:

40 minutes

Ingredients

1 kg ripe mango flesh roughly chopped
2 birdseye chillies, stalks removed
¼ cup fresh ginger, peeled and sliced
3 cloves garlic, peeled
1 brown onion, peeled and quartered
1 red capsicum, seeded and cut into chunks
3 tablespoons olive oil
200 ml white wine vinegar
150 ml pineapple juice
¾ cup brown sugar
2 tablespoons curry powder
2/3 cup raisins

Method

  1. Place chillies, ginger, garlic, onion and capsicum in the bowl of a mini food processor and process until finely chopped.
  2. Place this mixture in a chef pan with olive oil over medium heat.
  3. Stir for around 3 minutes or until soft and fragrant.
  4. Add the mango, pineapple juice, vinegar, sugar, curry powder and raisins.
  5. Mix well and bring the mixture to the boil.
  6. Reduce to a simmer and reduce for around half an hour or until required consistency is reached.
  7. Spoon into sterilised jars. 

Note: 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.

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