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How to make Mango and chilli chutney

Yield = 10
Prep time: 0:20
Cook time: 0:55
Total time: 1:15

Ingredients

  • 2 tablespoons vegetable oil
  • 2 red onions, finely chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons garam masala
  • 8 cardamom pods, bruised
  • 3 red bird’s-eye chillies, seeded, finely chopped
  • 16 curry leaves (see note)
  • 600ml apple cider vinegar
  • 2 granny smith apples, peeled, cored, cut into 1cm pieces
  • 6 under-ripe mangoes, peeled, cheeks cut into 1cm pieces
  • 660g (3 cups firmly packed) brown sugar

Method

  • Step 1 Heat oil in a large, heavy-based saucepan over medium heat.
  • Step 2 Add onions, garlic, garam masala, cardamom, chillies and curry leaves, and cook, stirring occasionally, for 10 minutes.
  • Step 3 Add vinegar and apples, and cook for 10 minutes or until apples are softened.
  • Step 4 Add mangoes and sugar, and stir until sugar dissolves. Simmer for 30 minutes or until most of the liquid has evaporated.
  • Step 5 Spoon hot chutney into warm sterilised jars and seal while hot.