Mango and ginger chutney

    1 hour 20 min

    I love making this chutney in the summer and then using it to flavour chicken and rice salads or fish tacos.

    1 person made this

    Makes: 2 jars

    • 2 mangos - peeled, stoned and cubed
    • 1 red chilli pepper, very finely chopped
    • 1 (3cm) piece fresh ginger, grated
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 150ml white wine vinegar
    • 60g caster sugar

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat mango, red chilli, ginger, onion, garlic, vinegar and sugar in a preserving pan over low heat until sugar has dissolved; bring to the boil and simmer over low heat for 1 hour.
    2. Use an immersion blender to puree the chutney, if you like.
    3. Allow jam to stand for 10 minutes before ladling into 2 sterilised jars; close jars with tight-fitting lids straight away and leave to cool. Store in a cool dark place for up to one year.

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