Mucky mango chutney.
Sweet, spicy, sticky and tangy...who can resist this delicious home-made lime and mango chutney? I started making this by accident as I couldn't buy mango chutney here in France and now, I have to say, I prefer this. The lime pickle in restaurants in the UK is too strong for me and the mango chutney is too weak. This lime and mango chutney recipe is really easy, makes a great Christmas present and, most importantly tastes fantastic smeared on a poppadum! I bung a poppadum in the microwave for 40-50 seconds for a low calorie snack. I can't get poppadums here at all so I get everything delivered from Spices of India: Spices of India
. They are brilliant and I can get all my spices in bulk within a few days, along with coconut powder which is cheaper than buying coconut milk.
This mango chutney is really easy. The hardest bit is wrestling with a mango. I hold the mango at the stalk end and slice off either side of the stone. Score it and slice off the flesh. Then hack at the stone bit!
Place the mango, sliced limes, chillies and vinegar in a pan and simmer for 15 minutes.
Add sugar and salt and simmer for 40-50 minutes until the mixture is thick.
Pound some cardamon pods in a pestle and mortar and extract the seeds.
Dry fry the cardamon seeds with cumin and coriander and then grind to a fine powder.
Add the spices to the warm mango chutney mix and then pour into sterilised jars.
This makes about 6 jars which have a shelf life of 2 years.... It won't last that long! You will be using it in a chicken sandwich or in Coronation Chicken if you are not dipping poppadums in it.
How do you serve mango chutney?
Spicy Lime and Mango Chutney
An easy lime and mango chutney flavoured with chillies, cardamom, cumin and coriander
- 3 large mangoes, peeled and chopped
- 3 limes, quartered and sliced thinly
- 3 fresh/frozen chillies, deseeded and chopped
- 750ml/1 bottle cider vinegar
- 500g granulated sugar
- 1tbsp salt
- 1 tsp each of cardamom seeds, coriander seeds, cumin seeds
- 1 tsp turmeric
- Place mangoes, lime, chillies and vinegar into a large vinegar-proof pan and simmer for 15 minutes.
- Add the sugar and salt and simmer for 40-50 minutes until the mixture is thick and sticky.
- Dry fry the spices and pound to a powder. Add the turmeric.
- Stir the spices into the chutney mixture.
- Pour into sterilised jars.
- The chutney tasted better if it is left for a month and will last for 2 years.
Chez Le Rêve Français http://chezlerevefrancais.com/