How exciting – I feel like a food DJ. This is our first recipe request which came from @gingersnapperuk on Twitter. Apparently there is an excess of mangoes in Tooting. Call in the wannabe experts in Claremont Road to save the day!
Here’s a recipe for a foolproof mango chutney by Ainsley Harriott, pictured (bottom right) as part of a bigger Indian feast we cooked recently. It is also super on a cold meat sandwich or with a cheese board.
For 2 large jars of chutney you will need:
- 1/2 tsp ground turmeric
- 1 tsp cayenne pepper
- 1 red chilli (seeds removed)
- 4 cloves of garlic
- 1 inch fresh ginger
- 2 mangoes peeled and chopped into chunks
- 350 ml wine vinegar (red, white or cider)
- 400 g caster sugar
- 4 tbsp raisins
- 1 star anise or a cinnamon stick
Make a paste by blending the turmeric, cayenne, chilli, garlic and ginger with a drop of the wine vinegar. Add the paste to a heavy bottomed pan along with all the other ingredients and bring the mixture to the boil.
Once it starts to bubble, turn the heat down and allow to simmer for an hour. It should become thicker and darker in colour. You can leave the chutney lumpy but we prefer to use a hand-held blender to blitz it and remove most of the lumps. Then pour it into sterilized jars.
The easiest way to sterilise the jars is to wash them thoroughly in soapy water and dry them before placing on a baking tray in the oven at 175 C for 10 mins. Allow the jars and the chutney to cool for a few minutes before filling the jars.
This chutney keeps for several months in a cool, dry cupboard.
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