Makes: about 300 ml
Prep. Time: 30 minutes
Cooking Time: 15 – 20 minutes
Ingredients:
• 200 g mangos, peeled and diced
• 1 onion, diced
• 125 ml (1½ cup) white wine vinegar
• 250 ml (1 cup) soft brown sugar
• 5 ml (1 teaspoon) masala mix (curry)
• 3 ml (generous ½ teaspoon) turmeric
• 2 cloves garlic, chopped
• 1 cinnamon stick
Method:
- Put all the ingredients in a microwave-proof glass bowl and stir well to mix.
- Microwave the mixture for about 20 minutes, stirring at 1- to 5-minute intervals (see tip). Take care not to overcook the chutney or it will be sticky and syrupy. If this happens add a little water to dissolve the syrup.
- Spoon the cooked chutney into a sterilised jar, close it with a sterilised lid and seal.
Tip: Stir the chutney often in the beginning (every minute) so the sugar is completely dissolved before the mixture boils. It will prevent the mixture from becoming crystallized.
You magazine 1 March 2012