MANGO CHUTNEY RECIPE

This Mango Chutney Recipe is a good tasty chutney recipe which goes well with all types of curry. I also like it with cheese and cold meats such as pork and ham. It works like sweet and sour. It also goes well with roast duck or goose recipes. For vegetarians and vegans it would go well with tofu dishes.
Ingredients
4 tablespoons of malt vinegar
1/2 teaspoon of crushed dried chilli or half a fresh chilli chopped fine
6 cloves
6 peppercorns
2 teaspoons of ground cumin or 1/2 teaspoon of roasted crushed cumin seeds
salt to taste about 1/2 teaspoon
3/4 cup--6 oz--175gm of white sugar
2 large green mangoes peeled and cubed. The green mangoes are firm, easy to peel and will dice easily. Yellow and red mangoes are too soft and over ripe. They are too difficult to peel and chop and are not as suitable.
1 piece of fresh ginger about 2 inches long or 5 cm long
2 cloves of garlic peeled and chopped
Method
Put the vinegar, chillies, cloves, peppercorns, cumin, salt and sugar into a pan and simmer on low for about 15 minutes.
Add the mango, ginger and garlic. Simmer for about 15 to 25 minutes until the mango has gone soft and most of the vinegar and liquids have evaporated. Be careful here and stir gently. Let the mango chutney go cool and bottle in warm jars. Put on the wax seal and label. Have a look at the photographs to get the correct idea for the mango chutney recipe
Enjoy

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