Mango Chutney Recipe


This Mango Chutney recipe has a hint of the Middle East to it but it is not a hot chutney in any way. The flavour is quite delicate. The spices used are cinnamon, cumin, coriander and cardamom.

4 C's Mango Chutney recipe














Preparation time: 20 minutes
Cooking time: 40 minutes
Quantity: About 2 litres or roughly 5 jars

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1 teaspoon cinnamon
3 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon cardamom
3/4 tablespoon finely chopped fresh ginger
3 cloves finely chopped garlic
3 teaspoons oil
1.4 kg diced mango flesh
600 gm sugar
2 large red apples, un-peeled, cored and diced small
1 cup white vinegar
3 teaspoons salt



In a large saucepan gently cook the spices in the oil on low heat for 5 minutes.

Add remainder of ingredients. Bring to the boil. Cook on medium heat, stirring frequently for about 45 minutes until chutney is thickened and apple is softened.

Pour into hot sterilized jars.

Makes approximately 5 jars or about 2 litres.


Food Facts:

Mangoes are rich in vitamin C and beta carotene. They are also reputed to cleanse the blood. Never burn mango leaves or branches. The toxic fumes can cause serious irritation to the eyes and lungs. Be very careful of the stem end of mangoes if any part of the branch or leaf is attached, as the sap can cause allergic reactions.

Cumin is a flowering plant that produces a compact, tiny fruit that holds one seed. The ground seed is mainly used in Indian and Mexican cuisine but also is used in the Middle East, North Africa and parts of Asia. It has a slightly bitter-sweet taste. Cumin aids digestive problems so it is good to eat at the same time as beans. It is said to relieve diarrhoea, nausea and morning sickness.

Ground coriander is a spice made from the seed of the Cilantro plant which is an annual herb. The seeds can be dry roasted and ground. Coriander is one of the main ingredients in Indian curry powder. Fresh coriander leaves can also be eaten but they have a very different taste to the seeds. Both coriander seeds and leaves were used in medieval times to disguise the taste and smell of rotten food.




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