Mango chutney is a tasty accompaniment to a range of dishes, including curries, burgers, grilled meats or sandwiches. This recipe uses onion, garlic and ginger for flavour.
- 165 ml (⅔ cup) white wine vinegar
- 100 g (½ cup) brown sugar
- 1 onion, finely diced
- 4 garlic cloves, peeled
- 1 tsp ground ginger
- 4 mangoes, peeled and sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring vinegar, sugar, onion, garlic and ginger to the boil. Reduce by half.
Add mango and cook for a further 5 minutes. Remove from the heat and pour into sterilised jars.
Makes 1.25 litres (2 pints)