Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. “With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as any you’ll get in your local Indian restaurant. Advertisement. Leave to sit for 10 mins. Mix all of the ingredients together in a noncorrosive saucepan It’s fantastic in cheese sandwiches, too. Remove the cardamom seeds from the pods. Seal the jars and leave to cool, then add … Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. https://www.jamieoliver.com/recipes/fruit-recipes/mango-chutney Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Bring to a boil; boil for 1/2 hour. Bring to the boil and add the mangoes. Good Food DealReceive a free Graze box delivered straight to your door. Transfer the chutney into 2-3 sterilised jars while still hot. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Peel the mangoes and chop the flesh into blueberry-sized pieces. Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. Finely grate in the ginger, add the garlic and bring to a boil. Increase the heat and bubble for 8-10 mins until reduced a little. Peel and finely chop the garlic, then trim and finely chop the chilli. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 2 kg mangos (firm, but ripe), 8 cardamom pods, 2 cloves of garlic, 1 fresh red chilli, 500 ml white wine vinegar, 400 g granulated sugar, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon chilli powder, 2 teaspoons nigella seeds, 8cm piece of ginger. Peel, stone and roughly chop the mangos; set aside.