Mango and ginger chutney

Name: Mango and ginger chutney
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 4 firm mangoes, totalling 1.4 kg (3lb); 350 g (12oz) light muscovado sugar; Large pinch cumin seeds; 4 cardamom pods, split open; 1 tsp. ground turmeric; 1 whole clove; 5 cm (2in) piece fresh root ginger, peeled and finely grated; 400 mL (14fl oz) distilled malt vinegar; 3 g large garlic cloves; 1 large onion, finely chopped

Don’t save this chunky mango and ginger chutney only for curries – it’s just as good with cold meats or a gutsy cheese.

By The GH Kitchen TeamPublished: 24 November 2004

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Ingredient, Food, Condiment, Basket, Mason jar, Sauces, Tableware, Wicker, Home accessories, Fruit preserve,

Preparation Notes: Plus overnight marinating

Serving notes: Two 350g (12oz) jars

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Prep Time:

20 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 50 mins

Ingredients

4 firm mangoes, totalling 1.4 kg (3lb)
350 g (12oz) light muscovado sugar
Large pinch cumin seeds
4 cardamom pods, split open
1 tsp. ground turmeric
1 whole clove
5 cm (2in) piece fresh root ginger, peeled and finely grated
400 ml (14fl oz) distilled malt vinegar
3 g large garlic cloves
1 large onion, finely chopped

Directions

1. Step 1
  Peel the mangoes with a vegetable peeler. Cut all the flesh away from the stone, then chop into bite-sized chunks and put into a large bowl. Stir in the sugar, cover and leave to marinate overnight.
2. Step 2
  Put the mixture into a large pan, then add the other ingredients. Bring to the boil, reduce the heat and simmer gently for about 1½hr, stirring occasionally, until the mango is translucent and most of the excess liquid has evaporated.
3. Step 3
  Remove the pan from the heat and leave the chutney to cool for 10min. Ladle it into sterilised jars, top with a waxed disc and seal while hot.
4. Step 4
  Now, just assemble Arrange the labelled jars of chutney in a small wicker basket lined with coloured tissue paper.

Per Serving:

Calories: 45
Total carbs: 11 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time