Mango Chutney (Chunky)
__NOTOC__ | South Asian cuisine
Ingredients
- 6 firm under-ripe mangoes, cubed
- 75 g raisins
- 250 ml (1 cup) cider vinegar
- 200 g (1 cup) packed light brown sugar
- 2 tbsp garlic, finely chopped
- 1 ea. (½ cup) finely-chopped medium onion
- 1½ tbsp fresh ginger, scraped and minced
- 2 tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp freshly ground black pepper
Instructions
- Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
- Add mangoes, raisins, and onion and bring to the boil again.
- Reduce the heat to low, and simmer for 15 minutes, stirring constantly to prevent sticking.
- Add the garlic, ginger and seasoning and simmer for 5 minutes.
- Remove from heat and allow to cool before serving.
- Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.