Matthew Hayden’s grandmother’s mango chutney makes the perfect accompaniment to chicken, lamb and cheese.
Put the ginger, garlic, chilli and mustard powders into a small bowl and add 2 tablespoon of the vinegar. Stir to combine.
Put the remaining vinegar and the honey into a large saucepan. Stir over low heat, without boiling, until combined.
Add the mango and spice mixture to the pot
Add chilli and bring to the boil. Reduce heat and let simmer for about 1 hour, stirring occasionally, until the mixture is thick enough to coat the back of a spoon.
While the chutney is cooking, thoroughly wash some glass jars and lids.
Put them in the oven (at about 150oC) to dry them thoroughly.
When the chutney is ready, ladle it carefully into the warm jars, and put the lids on tightly. Leave in a cool, dark place for about a month before using. The chutney will keep, unopened, for about 12 months. Once you have opened the jar, keep in the fridge for up to 1 month.
Makes about 6 cups.
Mango chutney can be used with the following dishes:
• Dhal and rice
• Lamb korma
• Curry puffs and vegetable fritters
• Grilled or baked fish
• Christmas ham
• Pork chops
• Barbecued shellfish
• Warm camembert and dark rye bread, and other cheese plate combinations
• Grilled chicken
• Cold meats
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