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Author Notes: Maybe itâ€™s because it seems more personal, maybe itâ€™s because I get to lick the bowl afterwards, or maybe itâ€™s just because Iâ€™m cheap, but I really do think that homemade edible gifts are the best sort. This spicy-sweet chutney makes it's appearance in my kitchen every December before making its way to my friends' and family's Christmas stockings. - BurntCream
Makes around 1.5 litres
- 3 pounds ripe mangoes, peeled and diced
- 2 large red chillies, finely chopped
- 2 ounces fresh ginger, finely chopped or grated
- 2 cloves garlic, finely chopped
- 1 red onion, finely sliced
- 1 lemon, juice and zest
- 250 milliliters cider vinegar
- 1.6 pounds light brown sugar
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon nigella (black onion) seeds
- 3 star anise
- 3 black cardamon pods
- The effort of this chutney is minimal, and all in the prep. Once you have chopped, sliced and diced, just put everything into a large pan, stir to combine and simmer for around 1.5 - 2 hours until you are approaching a consistency that you like.
- Check the spicing and sweet/sour balance are to your liking and add a little more of anything that you think is lacking. Donâ€™t worry if itâ€™s not thickening up as much as you might like - it will thicken more as it cools.
- When ready, transfer into sterilised jars. To sterilise your jars, just wash them in hot water and then put them in an oven heated to 130C for around 10-20 mins.
- ou can eat this straight away with curries, chillies or cheese, or you can smother a ham in it before baking. The flavour will deepen within a few weeks and, kept in the fridge, it will last for months.
- This recipe was entered in the contest for Your Best Recipe with Vinegar