It is the start of autumn in sub-tropical Sydney, Australia and it is the prime time for making jams, preserves and chutneys! I can go rather crazy at this time of year making all different kinds of chutneys and jams but this year with the rain, intense flooding and no car, I limited myself to my favourite … mango chutney. I simply could not imagine a year without my beloved condiment!
I make a year’s supply in one lot. If the jars are sterilised, filled with hot chutney, sealed, cooled and stored in the refrigerator, they last for up to a year! I like making mango chutney at the very end of the season as the mangoes and tomatoes are usually full of flavour.
Mango Chutney
Makes about 10 small to medium jars.
Ingredients
flesh from 6 large, ripe mangoes, chopped
7 medium sized, ripe organic tomatoes, chopped
1 1/2 cups freshly squeezed lemon juice
2 large brown onions, peeled and chopped
2 tbs Rendang curry powder*
6 cloves garlic, peeled and crushed
1 heaping tbs fresh ginger, peeled and grated
1 tsp sea salt
Method
Mix all ingredients together in a very large ceramic bowl or two medium sized bowls. Stand for 12-18 hours, stirring occasionally. Pour into a stainless steel saucepan, cover and bring to the boil. Reduce the heat and simmer, uncovered, until thickened and jam-like in consistency (1 ½ -2 hours).
As the chutney cooks, bring a large pot of water with 3 glass jars (no lids) totally submerged to a boil and boil for about 5 minutes. Remove with tongs and place on the counter to air dry. Continue with the remaining jars. Once all the jars are sterilised, turn off the heat and put all the lids in the hot water. Leave for several minutes before removing with tongs and placing on the counter, face up to air dry.
Pour mango chutney into jars leaving 2 centimetres clear at the top. Seal with lids while hot and let stand on the counter until room temperature. Make sure all the lids are tight and store in the refrigerator.
*Rendang Curry Powder (‘The Spice & Herb Bible,’ Third Edition, Ian Hemphill, Kate Hemphill)
4 tsp ground coriander
2 tsp ground cumin
1 tsp ground fennel seed
1 tsp ground ginger
3/4 ground medium - hot chilli powder
1/2 tsp ground galangal
1/2 tsp Aleppey ground turmeric
1/2 tsp ground cassia
1/4 tsp gound cloves
1/4 tsp ground black pepper
1/4 tsp ground cardamon seed
Mix all the ingredients above in a small jar with lid. Shake well. Store in a cool, dry, dark cupboard.