Lovely, fruity chutney, great with chicken, cheese and of course curry! This is another slow cooker recipe.
Makes 3 jars
3 firm mangos
120ml / 4 fluid oz cider vinegar
200g / 7oz light muscavado sugar
1 small red finger chilli, split
small piece of fresh root ginger, peeled and finely chopped
1 garlic clove, finely chopped
5 cardomom pods, bruised
1 bay leaf
Peel the mangos and cut the flesh into small chunks. Put into the cooking pot and add the cider. Turn the slow cooker up to high and cook for 2 hours, stirring half way through.
Stir in the sugar, chilli, ginger, garlic, bruised cardamoms, bay leaf and salt into the mixture until the sugar has completely dissolved. Cover and cook for 2 hours, then uncover and let the mixture cook for another hour, or until the chutney has reduced to a thick consistency and no excess liquid remains. Stir every 15 minutes for the last hour.
Discard the bay leaf and chilli. Spoon into hot, sterilised jars and seal. Store for a week before eating and use within a year.