I love Indian pickles especially, Lime pickle, garlic pickle, and mixed pickle. I do find Mango Chutney a tad too sweet.
So when Sheila suggested she would have a go at making some I thought “oh no not really bothered” but I was wrong. It is excellent, sweet, but not cloyingly so, with a spicy hit in the background.
She as since made 2 more batches, a jar of which is currently being served as an accompaniment to the charcuterie board in the bar.
INGREDIENTS
6 firm but ripe mangoes about 1½ kg
500ml white wine vinegar
450g granulated sugar
1 tablespoon cumin seeds
2 teaspoons coriander seeds
10 cardamom pods
2 teaspoons nigella seeds
½ teaspoon cayenne pepper
½ teaspoon turmeric
3 garlic cloves, crushed
8 whole cloves
thumb-sized piece of ginger grated
1 fat red chilli seeds removed finely chopped
METHOD
Peel the mangoes, and chop the flesh into blueberry size pieces. Pour the vinegar and sugar into a pan and simmer gently until the sugar dissolves. Increase the heat and bubble for 8 minutes to reduce it down.
Meanwhile dry roast the coriander, Cumin and cardamom until aromatic. Remove the cardamom pods, leave the seeds. Add the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Add to the vinegar, mix, add the mango and the other ingredients plus 2 teaspoons of salt.
Bubble on a low heat for about an hour to 90 minutes. Until thick and syrupy. Leave to stand for 10 minutes.
Transfer to jars while hot. Try to leave it for a few weeks to mature.
Original recipe BBC Good Food
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