Here are 4 recipes, I usually do some blend of all 4:
6 cups
chopped mango, from about 7 champagne mangoes
2 cups chopped onion
2 cups light brown sugar
1 cup golden raisins
4 cloves garlic, minced
1.5 inch knob of ginger, peeled and minced
2 cups apple cider vinegar
1 cup white distilled vinegar
1 t. coriander
1 t. cinnamon
3/4 t. cumin
1 t. cayenne
1/2 t. turmeric
1/2 t. ground cloves
2 cups chopped onion
2 cups light brown sugar
1 cup golden raisins
4 cloves garlic, minced
1.5 inch knob of ginger, peeled and minced
2 cups apple cider vinegar
1 cup white distilled vinegar
1 t. coriander
1 t. cinnamon
3/4 t. cumin
1 t. cayenne
1/2 t. turmeric
1/2 t. ground cloves
Put everything in a bit pot. Bring the mixture to a
boil, then reduce the heat and simmer for 2 hours on low heat. When the mixture
has thickened to your liking (it will firm up more when it’s cool), can the
chutney in sterilized half pint jars and process in a boiling water bath for 20
minutes. Ta-da!
Makes 8 half pint jars.
·
3 medium apples, peeled, cored, and chopped
·
2 large mangoes, peeled and chopped
·
1/2 medium sweet red pepper, chopped
·
1 1/2 cups (375 mL) granulated sugar
·
1 cup (250 mL) finely chopped onion
·
1/2 cup (125 mL) golden raisins
·
1/2 cup (125 mL) white vinegar
·
1/4 cup (50 mL) finely chopped peeled gingerroot
·
1 tablespoon (15 mL) lemon juice
·
2 teaspoons (10 mL) curry powder
·
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and
salt
Combine apples,
mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large
stainless steel or enamel saucepan. Bring to a boil over high heat, reduce
heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and
mixture is thickened, stirring occasionally. Add lemon juice, curry powder,
nutmeg, cinnamon, and salt; boil gently for 5 minutes.
makes 5 cups
·
4-5 mangoes (about 200gms each), peeled and diced
·
1 tablespoon cooking oil
·
2 teaspoons fresh ginger, finely minced
·
2 cloves garlic, finely minced
·
1 red chili, sliced
·
1 teaspoon ground coriander
·
½ teaspoon ground cumin
·
¼ teaspoon turmeric
·
¼ teaspoon ground cardamom
·
¼ teaspoon ground cloves
·
¼ teaspoon ground cinnamon
·
¼ teaspoon salt
·
2 cups white granulated sugar
·
1 cup white vinegar
Heat the oil over medium-high
in a medium stock pot. Saute the ginger, garlic and red chilies for a minute.
Add the spices and saute for another minute. Add the diced mangoes, sugar,
salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to
medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If
you prefer smaller chunks, use a potato masher to mash the mixture to the
desired consistency.
Makes 5 pints
·
3 1⁄4 large ripe mangoes, about 1kg/21⁄4lb
·
2 tbsp sunflower oil
·
2 onions, halved and thinly sliced
·
thumb-sized piece fresh ginger, peeled and cut into thin
shreds
·
10 green cardamom pods
·
1 cinnamon stick
·
½ tsp cumin seed
·
½ tsp coriander seed, lightly crushed
·
¼ tsp black onion seeds (Nigella)
·
½ tsp ground turmeric
·
2 apples, about 500g/1lb 2oz, peeled, cored and chopped
·
1 large red chilli, deseeded and finely sliced
·
375ml white wine vinegar
·
400g golden caster sugar
·
1 tsp salt
·
Heat
the oil, add the onion and fry until starting to soften. Add ginger, stir ring,
for 8-10 mins until the onion is golden.
Add all of the spices, except turmeric, and fry until toasted.
Add
turmeric apples and 500ml water, cover and cook for 10 mins. Add the mango and
chilli, cover and cook for 20 mins more until the apple is pulpy and the mango
is tender.
Add
vinegar, sugar and salt, leave to simmer uncovered for 30 mins, stirring
frequently (especially towards the end of the cooking time so that it doesn’t
stick) until the mixture is pulpy rather than watery. Spoon into sterilised
jars.
Makes 2 liters
