26 12 2014
Ingredients
- 3 tablespoon vegetable oil
- 2 inches fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1 red chili, sliced and de-seeded (Or a small Orange Habanero for a bit of a kick)
- 2 teaspoons whole nigella seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 5 mangoes, peeled and diced
- 200 g white granulated sugar
- 230 ml white vinegar
Directions
| Total Time | 2 1/2 Hours |
| Prep Time | 30 Minuets |
| Cooking Time | 2 1/2 Hours |
| Makes | 5 X 227Gram Jars |
- Peel the Mangos and then cut the fruit off the large seed. Keep it chunky as you cut it. Finely mince the garlic and ginger.
- Over a medium heat, heat the oil and gently cook the Garlic, Ginger and Chilli for a minuet, then add the spices and cook for another minuet. Taking care to not burn them as you gently cook them.
- Add the cut mangos and sugar into the pan, gently stir and cook for a minuet.
- Add the sugar and vinegar. Bring to the boil, stirring until the sugar dissolves.
- Reduce the heat and simmer for 1½ hours, stirring occasionally. The mixture should be thick and when a spoon is pulled through, it should leave a clear path. The mixture will be chunky due to the large chunks of mango. This would have reduced down a bit, however if you want smaller chunks just gently mash it with a masher.
- Pour the warm mixture into warm sterilised jars, ensuring there are no air bubbles in the mixture and seal them immediately.
Related
Chilli, Chutney, Cooking, Mango
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