I do a mix of recipes that I have gathered over the years and in my time here, so if there is anything you would like me to do, then please ask, I don’t bite and if I don’t know what it is I am happy to research and give it whirl, so please ask, and I might learn some new recipes myself in the process so it will be a win, win all round.
Now all does not always go to plan in my kitchen, and when disaster strikes, it strikes and this time it was my Mango Chutney, I burnt it! Take Two!
4 Green under ripe Mangoes.
3cm Fresh ginger finely diced.
3 cloves garlic finely diced.
500 gm sugar.
1/2 tsp dried chilli.
1tsp cumin seeds.
2 cardamom plus 4 cardamom seeds.
7cm cinnamon stick.
5 whole cloves.
250 ml vinegar I use Apple cider but have used white vinegar and malt.
5 black peppercorns crushed.
Peel mangoes and cut into small strips.
Place mangoes in a large pot. Crush diced ginger and garlic in pestle and mortar and stir into mangoes.
Stir in sugar, salt, chilli, cumin, cardamom, cinnamon and cloves. Stir to blend.
Cover and leave overnight at room temperature.
N.B. We are prone to ants here. Put water into a shallow tray and put bowl in centre, the ants won’t swim the moat
Next day place mangoes in a heavy-bottomed saucepan over medium heat.
Cook stirring occasionally until the mix starts to thicken about 30-45 mins.
Stir in vinegar and crushed peppercorns and cook for a further 3 minutes.
Put into warm sterilised jars.
Prepared, tried and tested by: Carol Taylor
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