With my beautiful mango tree producing fruit like crazy this summer, Green Mango Chutney was a certainty. I also knew exactly which recipe I would be using.
For the last goodness-knows-how-many years I have been hearing about my husband’s grandmother’s famous Green Mango Chutney recipe. It has just about become folklore in our family!
I must admit that I have made a couple of variations to the original recipe, but only ever so slight. To change anything too drastically would be sacrilege! Grandma’s recipe uses ground ginger, where I have used fresh. Also, Grandma added salt to all of the other ingredients, whereas I sprinkled salt over the raw mangoes and left them standing overnight.
GREEN MANGO CHUTNEY
1.5 kg green mangoes, peeled & sliced (For 1.5 kg of mango flesh, I used 6 whole mangoes.)
50 g freshly ground sea salt
2 cups white wine vinegar
700 g (approximately 4 1/2 cups) brown sugar
150 g sultanas or raisins
150 g fresh ginger, chopped, or 1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 – 1 teaspoon chilli powder (or 6 dried red chillies, chopped)
1 clove garlic, chopped
1 onion, chopped
METHOD – Toss mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
Tip mangoes into a colander and drain well.
Place well drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
Bring pan to the boil over medium heat, stirring occasionally.
When pan is boiling, reduce heat and simmer for 2 hours.
Bottle immediately in clean, warm, sterilised jars and seal tightly.
This chutney is best left for a month or two to mature, but tastes great immediately if you can’t wait that long!