This chutney is the perfect counterpoint to the mango and passionfruit jam (recipe here) for a gift basket. This works well alongside Christmas ham, roast pork, or on toasted cheese sandwiches.
Makes approx. 4 small jars.
- 1 tbsp mustard seed
- 5 cardamom pods, cracked
- ½ tbs coconut oil
- 1 x 5 cm thumb of ginger, peeled and grated
- 1 red onion, peeled and finely diced
- 1 large pinch salt
- Flesh of 4 firm mangoes, finely diced (approx. 850g of mango flesh)
- 100g soft brown sugar
- 225ml apple cider vinegar, or white vinegar
- Sterilise four small glass jars and lids.
- Add the mustard seeds and cardamom pods to the bottom of a heavy based pan, or large saucepan. Toast over medium heat until the mustard seeds start to jump. Add the coconut oil, grated ginger and diced red onion and salt and sauté for 5-7 minutes until the onion has begun to soften. Add the mango flesh, brown sugar and apple cider vinegar and stir over medium heat until the sugar dissolves. Continue to simmer for 40 minutes over a low heat until you have a jammy consistency.
- Taste the chutney. There should be a balance of heat from the ginger, acid and sweetness. Adjust with a little extra vinegar, or sugar if required. If you want something hotter you can add a pinch of dried chilli. Add the hot chutney into the hot sterilised glass jars and seal immediately.
Recipe by Tori Haschka.