Mango Chutney Recipe -
Sweet Mango Chutney I

This mango chutney recipe is a superb recipe to serve with flatbreads, including parathas and rotis. I like to eat this as a dip or a side dish with my entree.

I remember visiting my grandmother in Pakistan during the summers and often watched her tenderly prepare delicious sweet mango chutney and pickles.

I also remember secretly eating and stealing some of it with my cousins as we could never have enough of it!

Experiment this delicious mango chutney with all kinds of foods and you will not be disappointed... guaranteed!

INGREDIENTS

3 large mangoes
2 seeded red chilies
1/2 teaspoon garam masala
1 1/2 cups raw sugar
1 cup white vinegar
5 cm (2 inch) ginger, grated
1/2 cup finely chopped pitted dates
Salt to taste

INSTRUCTIONS

1. Slice the flesh of 3 large mangoes and sprinkle with salt.

2. Finely chop 2 seeded red chilies.

3. Blend 1/2 teaspoon garam masala with 1 1/2 cups (330g / 11 oz) raw sugar and place in a large pan with 1 cup (250 ml / 8 fl oz) white vinegar. Bring to the boil, reduce the heat and simmer for 5 minutes.

4. Add the mango, chili, a finely grated 5 cm (2 inch) piece of fresh ginger and 1/2 cup (95 g / 3 1/4 oz) finely chopped pitted dates.

5. Simmer for 1 hour, or until the mango is tender.

6. Spoon into warm sterilized jars and seal. Store in the fridge for a week before using. Keeps for upto one month.

Fills three 250 ml jars.

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