Ingredients
-
1
-
2
-
625
-
1
-
4
-
2 - 4
-
4
-
8
-
1
-
-
-
-
-
-
Directions
Mango Chutney,A recipe given to me by a friend many years ago. used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.,Excellent but a bit too salty for us. I would half the salt for sure.
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Steps
|
1
Done
|
Peel the Mangoes and Cut Into Small Pieces, Set Aside. |
|
2
Done
|
Place the Sugar and All but 20ml of the Vinegar in a Pan and Simmer For 10 Minutes. |
|
3
Done
|
Place the Ginger, Garlic and Remaining Vinegar in a Food Processor or Blender and Work to a Paste. |
|
4
Done
|
Add to the Pan and Cook For 10 Minutes, Stirring. |
|
5
Done
|
Add the Mango and Remaining Ingredients, and Cook Uncovered For 25 Minutes, Stirring as the Chutney Thickens. |
|
6
Done
|
Watch It Carefully, as It Can Catch at This Stage! |
|
7
Done
|
Pour Into Sterilized Jars, Seal With Cellophane Covers and Label. |
|
8
Done
|
the Chutney Will Keep For Several Months, but It Doesn't Last That Long in Our House. |
