Sticky Volcanic Mango Chutney

No votes yet.
Please wait...
4 people
Meal course
Posted by
Posted on
6 medium
Mango - skin removed and cut into chunks
12 whole
Cardamon pods - seeds removed, shells discarded
3 medium
Garlic clove - peeled and finely chopped
1 1/2 medium
Red chilli - deseeded and finely chopped
750 ml
White wine vinegar
600 grams
Granulated sugar
1 1/2 tsp
Cumin seeds
1 1/2 tsp
Coriander seeds
1 1/2 tsp
Chilli powder
3 tsp
Nigella seeds
12 cm
Ginger - peeled and grated
2 tsp
Black volcanic rock salt
Sticky Volcanic Mango Chutney

You will need 4, medium sized sterilised jars.


*Toast = by this I mean toss them together in a dry frying pan over a medium-low heat.

  1. Gently toast* your cardamom, cumin and coriander seeds for a few minutes to let loose the aromas and then crush in a pestle and mortar with the chilli powder until fine.
  2. Add your vinegar and sugar to a large pan (I used a jam pan) and set to a medium heat, stirring occasionally until the sugar has dissolved. Bring the mixture to the boil and reduce by a couple of centimeters.
  3. Add the remaining ingredients to the pan, bring to the boil and then simmer for around 45 minutes, until the mixture is thick and syrupy. Divide the mixture between your jars, seal and keep for up to 6 months.

No comments yet, be the first to leave one!