Jamie Oliver

Mango chutney

Mango chutney

Makes 800 ml
Cooks In1H 15M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    28
    1%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.2g
    0%
  • Carbs
    7g
    3%
  • Sugars
    7g
    8%
  • Salt
    0.1g
    2%
  • Fibre
    0g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Charlie Clapp

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Ingredients

  • 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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Charlie Clapp

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Peel, stone and roughly chop the mangos; set aside.
  2. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
  3. Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
  4. Meanwhile, gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar.Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
  5. Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
  6. Divide among sterilised jars, seal and keep for up to 6 months.

Tip

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Nutrition per serving
  • Calories
    28
    1%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.2g
    0%
  • Carbs
    7g
    3%
  • Sugars
    7g
    8%
  • Salt
    0.1g
    2%
  • Fibre
    0g
    -

Of an adult's reference intake