Spiced mango chutney


Making chutney is a fabulous way of capturing the flavour of seasonal fruits such as mango. This one's a great accompaniment to Indian food but is just as good dolloped on top of cured ham and Swiss cheese slices, sandwiched between two pieces of crusty white bread. Makes 750 ml.

You'll need

1½ tbsp vegetable oil 1 Spanish onion, finely chopped ½ tsp ground allspice 150 ml cider vinegar 75 gm (1/3 cup) brown sugar 3 firm, ripe mangoes, coarsely chopped

Method

  • 01
  • Heat oil in a saucepan over medium heat, add onion and stir occasionally until soft and translucent (5-10 minutes). Add allspice and cook until fragrant (10-20 seconds), then add vinegar, sugar and mango and stir occasionally until thick (30-40 minutes). Season to taste, spoon into sterilised jars, seal jars and stand until cooled, then store in refrigerator. Mango chutney will keep refrigerated for 2-3 weeks after opening.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Featured in

Mar 2009

You might also like...

Spring recipes

recipes

Indian-style prawn, turmeric and okra curry

Curry recipes

recipes

Indian-spiced potato, fried egg and kasundi

Winter's 20 most popular recipes

recipes

Quick Chettinad chicken masala

Dhal with coriander and fried onion

recipes

English spinach with cumin seeds

Egg hoppers with green sambol and coconut gravy

recipes

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

conversion tool