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Savoury

Easy Mango Chutney

Name: Easy Mango Chutney
Prep time: 20 min
Cook time: 1 h
Yield: 1
Ingredients: 2 Tbsp olive oil1 medium red onion, finely chopped1 Tbsp grated fresh ginger1 clove garlic, crushed2 small red chillies, chopped including seeds4 firm ripe mangoes, peeled, stones removed and coarsely chopped (600g mango flesh)½ cup (125 ml) apple cider vinegar2 Tbsp lime or lemon juice½ cup Chelsea Jam Setting Sugar1 tsp sea salt

Preparation

20 mins

Bake

1 hours

Difficulty

Easy

Servings

Preserves, Pickles, Chutney, Sauce

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Ingredients
Method

Ingredients

2 Tbsp olive oil
1 medium red onion, finely chopped
1 Tbsp grated fresh ginger
1 clove garlic, crushed
2 small red chillies, chopped including seeds
4 firm ripe mangoes, peeled, stones removed and coarsely chopped (600g mango flesh)
½ cup (125 ml) apple cider vinegar
2 Tbsp lime or lemon juice
½ cup Chelsea Jam Setting Sugar
1 tsp sea salt

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Jam Setting Sugar

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Method

Heat oil in a medium sized saucepan over medium heat, add onion and stir occasionally until soft and translucent (5 - 7 minutes). Add ginger, garlic, chillies and cook for 3 minutes or until fragrant. Add mango, vinegar and lime juice, cover with lid and cook over low heat for 15 minutes. Remove lid and cook for a further 25 minutes, stir occasionally.

Add Chelsea Jam Setting Sugar and salt, stirring over a low heat for 1 minute or until sugar dissolves. Bring to the boil and boil rapidly for 4 minutes.

Pour hot chutney into sterilised jars and screw on lid to seal. Stand until cooled, then store in refrigerator. Mango chutney will keep refrigerated for 2 - 3 weeks after opening.