Author Notes
Maybe it's because it seems more personal, maybe it's because I get to lick the bowl afterwards, or maybe it's just because I'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
Ingredients
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3 pounds
ripe mangoes, peeled and diced
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2
large red chillies, finely chopped
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2 ounces
fresh ginger, finely chopped or grated
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2
cloves garlic, finely chopped
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1
red onion, finely sliced
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1
lemon, juice and zest
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250 milliliters
cider vinegar
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1.6 pounds
light brown sugar
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1 tablespoon
salt
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1 teaspoon
ground cumin
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1 teaspoon
turmeric
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1 tablespoon
nigella (black onion) seeds
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3
star anise
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3
black cardamon pods
Directions
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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.
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Check the spicing and sweet/sour balance are to your liking and add a little more of anything that you think is lacking. Don’t worry if it’s not thickening up as much as you might like - it will thicken more as it cools.
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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.
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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.
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