Indian Mango Chutney

Mango season is in full swing and there is no better time to make some tantalising Indian mango chutney to enjoy with curries, use as a topping condiment for grilling, serve with cheese, cold cuts and biscuits.  Make a few jars to keep yourself happy or give away to friends and family at Christmas.  Use ripe but firm mangoes.  We are fortunate here in Australia to have top quality, locally grown fruits available for months (R2E2 variety pictured above).  Once you've made and tasted this chutney, packed with flavour, you wouldn't want to buy another jar from the shops.

Makes about 500g / 1lb 2oz chutney

INGREDIENTS

• 2 large ripe but firm mangoes (500g / 1lb 2oz prepared weight)
• 1 tablespoon vegetable oil
• 2 teaspoons fresh ginger, finely chopped
• 2 cloves garlic, finely chopped
• 1 cinnamon stick
• 2 whole cloves
• 3 cardamom pods, cracked to remove seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ cup white vinegar
• 1 teaspoon salt
• ¼ cup brown sugar
• 3 small dried red chillies

METHOD

1. Wash 3-4 small glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Slice mango down either 'cheek' of the seed, then take each half and score a crisscross pattern through the flesh, stopping at the skin.  Turn the skin inside out to pop up the mango pieces and slice them off into cubes. (See photo above.)  For the other thinner sides, cut away as much flesh from the seed as you can.
3. Heat oil in a medium saucepan over medium-low heat.  Add ginger and garlic and sauté for 30 seconds.  Add the cinnamon stick, cloves, cardamom seeds, cumin, coriander and sauté for a further 30 seconds.
4. Add the mango and cook for 3-5 minutes, gently stirring, until softened.
5. Add the vinegar, salt, sugar and chillies.  Continue to cook for 10-15 minutes, or until the chutney has thickened, stirring occasionally.
6. Taste the chutney and adjust the seasoning by adding more sugar, salt or vinegar if necessary.
7. Transfer chutney to warm sterilised jars, filling them up to the top, and seal with lids.  Leave them to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
8. Label and date each jar.  Store in the refrigerator for up to 4 weeks.