» Print Recipe
My family loves indian food, and we are always on the lookout for home made mango chutney at local food stalls and markets. The other day I decided to heck with paying $5 plus for a jar of chutney and decided as there is such an abudance of mangoes at the moment I had to make my own.
Cut mangoes into large dice.
Grind the cardomum, mustard seeds and fennel seeds in a pestle or mortar.
In a saucepan, saute shallots, onion, chillie, ginger and garlic in some sunflower oil for about 10 mins till onion is softened.
Add the mangoes, ground spices and star anise and stir in throughly. Next add sugar and mix till dissolved. Finally add the vinegar, pepper and salt to taste. Leave to simmer for up to 45mins. Stop cooking early if the pieces of mango start to lose its shape too much - you want the chutney to have some chunkiness to it and not became a jam.
I bought some glass jars from Coles/Woolies and washed them out thoroughly then filled them with some boiled water to sterilise them . Remove water and let dry naturally.
I made quite a bit of chutney, so much so I was able to give one bottle away as part of a birthday gift and another to a friend who was envious of my birthday friend receiving a bottle. Both friends said they loved the chutney. In fact so did I - I will never buy mango chutney from a shop again!
One word of warning, one of my jars cracked when adding the boiling water, I think that I should have washed them in very warm water first to heat up the glass and reduce the chance of it cracking when under heat.
Ways to serve as a side dish for Indian curry, on a turkey sandwich, on a lentil burger, with some grilled fish or chicken.
» Metric Converter
» 43m ago
Focusing in way of life and health control methods to match particular needs of Organizations like [url=http://www.stressfreemanagement.com.au/]Stressfree Management[/url] and Individuals. Have better connections, quality family life, improved work efficiency, prosperity, success and more energy.
» 16h ago