Robs Mango And Chilli Chutney Recipes

MANGO CHILI CHUTNEY

Steps:

• Add oil to a medium saucepan and on medium heat saute the garlic, ginger & chili
• Add spices and saute for a further minute
• Add mango, sugar, salt & vinegar and cook on low for 30 mins until mangoes are soft. You can leave it chunky or mash with a fork/potato masher for a smoother chutney
• Remove from heat and stir in black sesame seeds

ROB'S MANGO AND CHILLI CHUTNEY

Steps:

• In a scalded piece of muslin cloth tie up only the bay leaves, star anise, cinnamon, cardamom pods and peppercorns together and put into large heavy based pan. Alternatively if you don't have any muslin cloth you can fish the spices out later. Add everything else to the pan along with the spices reserving HALF of the mango, the lime juice and 1 third of the ginger.
• Bring to the boil, reduce heat slightly and simmer until thick and almost no liquid remains.
• Remove the spice bag or spices meant for the muslin spice bag, squeezing out any excess liquid.
• By now you should be able to make a channel through the middle of the pan with a wooden spoon that is not immediately filled with excess liquid.
• Add the reserved mango, ginger and lime juice, bring back to the boil and boil for 1 minute only.
• Divide between sterilized jars, seal and leave to cool.
• Best ever!

MANGO CHUTNEY

Steps:

• In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
• Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
• Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

CHILLI CHUTNEY

Steps:

• Chop chillies and onion.
• Simmer all ingredients stirring regularly to prevent catching, until a nice rich brown colour.
• Bottle into sterilised jars, put lids on when cold.