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Receta Mango Chutney
by Guilt Free Cuisine by Fergyhun

Mango Chutney

Mango Chutney is a traditional accompaniment to Indian food, which happens to be HUGE in the UK where I'm from. Whenever I go home I always rush out to buy the foods I miss most, including a jar of spicy mango chutney! I can't get it here so this year I decided to make it myself. It's a bit time-consuming sterilizing jars etc but definately worth the trouble.

The chutney will keep up to one year unopened (once open store in the fridge) and goes really well with all sorts of dishes - chicken, cold meats, salads etc and of course, Indian food.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 3 jars

Va Bien Con: indian food

Ingredientes

  • Makes three and a half standard 16oz Mason jars
  • 5 1/2 lbs (2kg) almost ripe mangoes
  • 3 oz (100g) fresh ginger root
  • 3 oz (100g) hot red chilli pepper, seeded
  • 18 floz (250ml) cider vinegar
  • 2 cups (14oz, 400g) caster sugar

Direcciones

  1. Dice the mangoes, discarding the skin and stones.
  2. Cut the ginger and chilli into thin julienne strips.
  3. Place all the ingredients in a large pan and bring slowly to the boil.
  4. Stir continuously until the sugar has dissolved.
  5. Simmer for 1 hour, by which time the mixture will have reduced down by about a third and have a thick jammy consistency. Spoon into warm sterilized jars and seal.
  6. Here are two different methods of sterilizing jars. I put my jars and lids in the diswasher first then used the 'oven' method.
  7. Place the jars and lids on the shelf of an oven preheated to 350 degrees F, 180 degrees C, for 10 minutes. Turn off the oven and keep warm until ready to fill.
  8. Alternatively you could stand the jars and lids on a wire rack in a large pan making sure they do not touch each other. Cover completely with water and bring to the boil. Simmer for 10 minutes, remove from the water and stand upside down on a clean cloth to drain. Dry completely in a warm oven.
  9. To seal the jars, once filled, melt a small amount of paraffin wax and spoon a thin layer on top to seal the mixture before applying
  10. the lid.
  11. Store in a cool, dry place. Wait 2 months before eating for best results. Will keep unopened for one year.