Description
Yet again another recipe from my favourite paper, and writer/chef jeremy vincent. I have posted the recipe as written. This is a fantastic and great recipe for the use over the summer months. I got 4 jars from this recipe although they were smaller jars.
Jeremy's comments from the weekly times paper were —
the term chutney comes from the east indian chatni, meaning strongly spiced, and is described as a condiment, which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread.
Most chutneys are on the spicy-hot side, but it's easy to adjust the heat factor if you make your own.
I love the idea of making a small amount of several chutneys, so that i'm not stuck with a huge number of jars of one recipe, but lots of different flavours to pick from.
I came across some green mangoes in my asian grocer, and so the obvious solution was to use it to make some chutney.
Ingredients
- Green Mangoes
- Sea Salt
- White Wine Vinegar
- Brown Sugar
- Sultanas
- Fresh Ginger
- Allspice
- Nutmeg
- Ground Cloves
- Chili Powder
- Garlic Clove
- Onion