Hot Mango Chutney

This chutney really embraces the traditional Indian flavours found in curries, but is sweeter and less sour than store-bought chutney. Nevertheless, it still packs some heat and will satisfy chilli lovers. It works well with a Balti and hotter dishes too. You can rework the traditional Ploughman’s Lunch and swap out the pickle for this!

Cider Vinegar, with the Mother 750ml (Biona)

100ml Cider Vinegar

Organic Coconut Sugar 1kg (Sussex Wholefoods)

150g Coconut Sugar

Organic Raisins 1kg (Sussex Wholefoods

68g Raisins

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

Half a tsp Cinnamon Powder

Allspice Powder, Organic 100g (Sussex Wholefoods)

Half a tsp Allspice Powder

Organic Ginger Powder 100g (Sussex Wholefoods)

Half a tsp Ground Ginger

Ground Cloves 50g (Hampshire Foods)

Half a tsp Ground Cloves

Organic Ground Nutmeg 100g (Sussex Wholefoods)

Half a tsp Ground Nutmeg

Stemless Red Chillies [Whole] 100g (Hampshire Foods)

2 dried Chillies

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

2 pinches of salt

Other Ingredients

500g of semi-ripe Mangoes
1 tsp of freshly grated Root Ginger
1 small onion, chopped
1 small clove garlic

Method

Place the Cider Vinegar, Salt, Coconut Sugar, Chilli pieces, Cinnamon, Ginger, Allspice, Cloves and Nutmeg powders all into a saucepan. Bring to the boil, stir and leave to gently boil for around half an hour.
Stir in the Onions, Garlic, Raisins and Root Ginger/Ginger Paste and gently boil for another half an hour.
Peel the Mango/Mangoes and slice off rough bite-sized pieces until you have around 450g-500g. Add to the saucepan, stir and reduce the heat. Allow the entire mixture to simmer for around half an hour or until you have a thickish consistency.
Set aside to cool for about 10-15 minutes. Then spoon into a large sterilised jar or some little miniatures, leaving a little space at the top of each jar. Seal. You can keep some chutney back to eat now, but the flavours will develop if you leave for a few weeks in the unopened jars.