Spicy Mango Chutney

Tongue Dancing Chutney

Nothing better than that eh?

Being an Indian food lover it's par for the course to also enjoy all the related pickles & relishes etc; especially Mango Chutney.  A Chutney I had always store bought until early last year when I realised I always complained there were too many lumps of Mango and not enough sauce/juice so decided to started experimenting until I came up with a recipe I was happy with.

Juicy, full of flavour and spicy too, can't get better than that can it?

Be prepared for your tongue to dance with delight once you've tried it.  Not only fab with a pickle try or additional condiment to curries, but amazing with cheese & biscuits and cold meat platters too.

So not only is this very versatile, it's cheaper than store bought and seems to last forever in the fridge too. Also makes a beautiful foodie gift when presented in a pretty jar.

Enjoy and please do let me have your thoughts if you make it too.

Spicy Mango Chutney

2 Ripe fresh mango (peeled and cut into small cubes)

250ml White wine vinegar

800gms White granulated sugar

2 tsps Ground ginger

2 tsps Garlic powder

2 tsps hot chilli powder (more or less to taste see tip below)

2 tsps Sea salt

6 Cardamon pods (seeds only)

1/2 tsp Black pepper corns

1/2 tsp Whole cloves

Mix a small amount of the vinegar (approx 1 tablespoon) with the ginger, garlic and chilli powder to make a paste.

Place the remaining vinegar in a heavy pan.  Add the sugar and bring to the boil, continue to boil until the sugar has completely dissolved.

Grind the peppercorns and cloves and add to the pan with the salt, cardamon seeds and the paste.  Mix well and the mango cubes.

Reduce the heat and cook uncovered until the mango is soft.  Break up some of the cubes to avoid a very lumpy chutney and continue to cook until thickened.

Leave to cool slightly and pour into clean jars.  Keep refrigerated.

Tip once made this will be very spicy but mellows slightly on standing.  (best made a day before consuming)

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