I love mango chutney and there’s a vast quantity of recipes out there. I like the idea of a chutney that is not only fast and fabulous but one where the sweet mango flavor really stands out and isn’t swamped by too many aromatic spices.
So here it is; I’ve adapted this from a family member’s already-adapted recipe. Simple as it is, you do need to start the night before.
VERY EASY MANGO CHUTNEY
(Makes about 3 medium-sized jars)
4 large ripe but not too ripe mangoes, peeled and cut into smallish slices or chunks
A teaspoon of salt
4 cloves of garlic, peeled and crushed
2 medium sized apples, peeled, cored and diced fairly small
1 tablespoon of grated fresh ginger
1/2 a teaspoon of cayenne pepper
1 cup (236ml) of white vinegar
1 and 1/2 cups (355ml measure) of sugar (white sugar preserves the color and flavor best)
Toss the mango pieces in salt, cover and chill overnight then rinse and drain.
In a large heavy pan, combine all the remaining ingredients and bring slowly to a boil, stirring until the sugar has dissolved.
Add the mango, bring to a rapid boil and continue to cook, stirring a few times until the liquid is reduced and syrupy – about 30 minutes.
Cool and store in sterilized glass jars. Keep in the fridge and consume within a couple of weeks after opening.