Monday, February 15, 2010

The best sweet mango Chutney

I had this with pork chops last night and well it's orgasmic!

Sweet Mango Chutney

800 gm almost ripe Mangos, peeled with pips removed & cut into cubes
4 red Onions, sliced into cubes
1 cup white grape Vinegar
1 cup brown Sugar
2 tbsp finely grated fresh Garlic
1 tbsp finely grated fresh Ginger
1 tsp Mustard Seeds
1 tsp chili powder
Salt – to taste

Place all the ingredients in a heavy bottomed saucepan & bring to the boil, stirring frequently. Reduce the heat and simmer for about an hour (stirring from time to time to prevent sticking and burning) until the mixture has thickened & reduced in quantity. Pour into sterilized glass jars and seal. Keep in fridge or dark cupboard for a week to allow flavours to meld and then enjoy. Its also good on fresh bread rolls with cheese and Salami