4. After about an hour more of simmering the blend should go darker.
You want the mangos to be slightly mushy.
If you want a cool mango chutney (why not)! You can leave out the
cloves and the chillies’ and maybe the peppercorns.
Can the Chutney in your pickle jars and leave at least
a week for the flavour to settle in.
Canning and Storage times for your Mango Pickle or Mango Chutney
To Sterilise the jars pour boiling water in them and
leave for 5 - 10 minutes. Empty the jars and place them in
an oven heated at 80 - 100 degrees c for about 10 minutes
and leave to cool.
This should be done carefully as cold glass and heat can react
Place a disc of waxed paper directly onto the chutney and seal
with airtight lids or Cellophane or greaseproof paper and elastic
What is Mango Chutney
Chutneys come in two major groups, sweet and hot; both forms
usually contain various spices, including chilli, but differ by
their main flavour. Chutney types and their preparations vary widely
across Pakistan and India.
Chutneys are usually wet, having a coarse to fine texture,
however preserves often sweetened.
Vinegar or citrus juice may be added as preservatives, or
fermentation in the presence of salt may be used to create acid.
American and European styled chutneys are usually fruit, vinegar and
sugar, cooked down to a reduction.
Other chutneys include: Mint chutney, Tamarind
chutney, Coconut chutney, Onion chutney, Prune chutney, Tomato
chutney, Red Chilli chutney, Green Chilli chutney, Mango chutney,
Garlic chutney, Green tomato chutney, Peanut chutney, Ginger
chutney, Yogurt chutney, Tomato Onion chutney, Cilantro Mint Coconut
chutney and Peased Chatni.
More recipes - Experiment and enjoy!