I love mangoes, and it is currently mango season here in Tamil Nadu. There are few things nicerer than plucking a ripe juicy mango fresh from your own tree and eating it while it is still warm from the sun.
Our guests love the mango chutney we serve with our samosas. Perhaps you’d like to try to make some – it’s easy as long as you can get hold of the manoges!
6 green mangoes
2 x 5ml spoons salt
3-4 red chillis roughly chopped OR 2 x 5 ml spoons chilli powder
300ml malt vinegar
30g fresh ginger root peeled and finely chopped
50g raisins (optional)
Peel the mangoes, chop finely and put in a bowl with the sugar for about 25 minutes.
Grind the chillis (or use the chilli powder) and mix with a small amount of the vinegar until you have a smooth paste.
Put the sugar and vinegar into a thick bottomed pan and heat gently until the sugar has dissolved.
Squeeze the juice out of the mangoes with a spoon, put the flesh on the pan and gently simmer for about 6-7 minutes.
Add the chilli paste and ginger, mix well and cook for 12-15 minutes.
Stir in the raisins and cook for 4 – 5 minutes.
Remove from the heat and allow to cool.
Bottle in sterilised jars – don’t forget to use lids that won’t be affected by the vinegar.