Magic Mango & Chilli Chutney

Quick Summary:

Magic Mango and Chilli Chutney thanks to Kleenmaid's European Induction Cooktops featuring precise preset temperature functions.

What you will need:

5 mangoes (firm but ripe)

8 cardamom pods, seeds removed

2 cloves of garlic, crushed

1-2 fresh red chillies, seeds removed, chopped

500ml cider vinegar

400g white sugar

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp chilli powder

thumb size piece of ginger

2 tsp sea salt

Magic Mango & Chilli Chutney

How to make it:

Peel, stone and roughly chop the mangoes; set aside.

In a pan, toast the cumin, coriander and cardamom seeds on a medium heat. 

Using a mortar and pestle, crush the toasted spices together with the chilli powder.

Add vinegar and sugar to a medium size pot over a medium heat, stirring until the sugar dissolves.  Bring to the boil and reduce by volume of the mixture by half.  Then add chopped mangoes, spices and 2 teaspoons of sea salt.

Finely grate in the ginger, add the garlic and bring to a boil.  Reduce the heat and simmer for 45 minutes to 1 hour until mixture reaches a jam consistency, adding the chopped chilli for the last 10 minutes.

Divide among sterilised jars, seal and keep for up to 6 months.

Click here to see the Kleenmaid Induction Cooktop ICT9021.