Fruit Preserve Recipe: Mango Chutney2013 Oct 29 | Written by: Mary Ann de Mesa | Tags: Fruit, Preserving
Fruit Preserve Recipe: Mango Chutney, Fruit preserves always offer a fantastic solution when you’ve got an extra supply of fruits at home that you cannot possibly consume within the coming days. There are plenty of fruit preserve variations that you can choose from, including chutneys, jams and conserves. Of course this will depend on the type of fruit/s you want to use or have been keeping at home.
Now, we have prepared a basic fruit preserve recipe that makes use of a fruit we all love: mango! Mango chutney is one of the traditional types of chutney, which is often served as an accompaniment to curry, roasted chicken, grilled meat, and various starters and main dishes. What makes this chutney popular is not just the fact that it features the ever-popular mango as the fruit base, but also because it requires an easy cooking process.
Furthermore, mango chutney is not limited to being a versatile condiment for personal consumption. When stored in quality, presentable preserving jars, mango chutney makes a delightful gift to give to family and friends too.
As with any other recipes, you can alter the mango chutney recipe below to suit your needs and preferences. Reduce the amount of sugar and use under ripe mangoes if you don’t want it to be too sweet. You can also add more spices like cloves if you want an extra zing. Or you can add apples, too, which is another famous variation of making a mango chutney.
Makes 4-5 jars
- 1 cup apple cider vinegar
- 1 1/2 cups caster sugar
- 4 ripe but firm mangoes, peeled, flesh sliced
- 1 large onion, peeled, chopped finely
- 1 garlic clove, minced
- 1 tsp mustard seeds
- 2 fresh chilli pepper, deseeded, chopped
- 1 tbsp grated fresh ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- In a heavy based stainless steel saucepan, combine vinegar and sugar and cook over high heat.
- Bring mixture to a boil, stirring, until the sugar is dissolved.
- Reduce heat, then add the mango slices and the remaining ingredients in the pan.
- Simmer, uncovered, stirring occasionally, for 45 minutes to 1 hour or until the mixture is syrupy and thickened.
- Pour mango chutney into hot, sterilised jars and cover tightly.
- Label the jars and store in a cool, dry place.