The beauty of this recipe is in its simplicity. Grab a large pot and put all the ingredients in it. How's that for minimalistic? Bring to boil before reducing the heat and allowing the mixture to simmer, stirring often, for about 1 hour, or until thick. Allow to cool while you sterilize some jars and then fill them up with this glorious chutney.
You will need:
Mango flesh, 1.5kg, diced
Onions, 1/2kg, diced
Raisins, 1 cup
White vinegar, 500ml
White sugar, 750g
Salt, 1 tablespoon
Mustard seed, 1 teaspoon
Mixed spice, 1 teaspoon
Curry powder, 1 teaspoon
Ground cloves, 1/3 teaspoon
Nutmeg, 1 teaspoon
When mangoes are in season we freeze the mango cheeks so we can make this recipe all year round.
We use our Sweet Dreams Mango Chutney with ham on sandwiches or even lathered over chicken breasts and baked, but the main reason I insist we maintain a steady store in the larder is I always add a big dollop into my bowl when I'm wolfing down a delicious green chicken curry.
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