a delicious chutney suitable to accompany cold meats (such as my spiced corned beef), curries (particularly good with my lamb & spinach curry) ... well, I hope it will be, this is my first batch, so I am running blind. Will keep you posted as to it's outcome/success.
Using a vegetable peeler, remove skins from green mangoes. (You'll have to shave off several layers to get to the flesh)
Stand the mango on the board, stalk end facing you, using a very sharp knife, slice off the cheeks on either side of the stone*.
Continue for remaining mangoes.
*Using the vegetable peeler remove as much of the flesh from the stone as you can, using long strokes and short strokes, this will add 'thickening' to your chutney's texture, without overboiling or introduction of thickeners.
Do not discard the stones.
I use an Oxo veg peeler - handle you grab in your fist, blade is at right angles to the handle - they are utterly wonderful!
Place the coriander, cumin, fennel,mustard, celery seeds, garlic, ginger, chillies, and seeds from cardamom pods into a mortar & pestle with 1 tsp (generous) of sea salt. Pound away until you have a paste. Addition of a little rice bran oil will assist in the pulverising, though do the initial pounding without the oil.
In a heavy cast iron (or similar unreactive) pot, heat a few tablespoons of rice bran oil.
Add both onions,pepper and the spice paste and cook on a gentle heat until onions have softened. Do not crank up the heat or the mixture will burn. Stir occasionally to promote even cooking.
Once the onions/spices have softened/cooked out, add the mango pieces, the mango stones and sugar. Toss well, cook until the sugar had dissolved then add the vinegar/s and star anise.
Cook for around 30 - 45 minutes on a gentle simmer.
While the chutney is cooking, prepare the bottles.
Wash in hot soapy water and place into a preheated oven @ 100DegC.
Leave the bottles in the oven while the chutney cooks.
When chutney has developed a rich, thick consistency, remove bottles from oven and place upright on a tray.
Fill each bottle to the top.
Wipe off any seepage/drips with a dry cloth/towel.
Immediately replace the tight fitting lid,and as the bottles are boiling hot, use a tea towel to shake out any air bubbles.
Invert (stand lid down) on the tray and allow to stand until completely cold.
During the cooling period, the pop-top lids will "pop" signifying a vacuum seal has been achieved.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Tasting the warm mixture, it's good. Hopefully it will improve with time. I used the pop-top preserving jars available at Woolworths/Coles though watch the lids, they tend to lose their plastic coating over time and can spoil the food contained within the jars. @ $2.80 per jar, toss them when they get like that & buy new ones.
This recipe made 2 ½ large (500ml) jars, so around 1.5L of chutney.
Why doesn't anyone sell Fowler's Preserving Jars anymore???????
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