Country Style - - HEIRLOOM RECIPE -

Makes about 6 cups about 2.8kg green cook­ing man­goes* ¼ cup cook­ing salt 3 cups white sugar 3 cups white vine­gar 250g pit­ted dates, chopped 250g sul­tanas 125g crys­tallised gin­ger, chopped 4 gar­lic cloves, peeled, crushed 1 long green chilli, seeds re­moved, finely chopped ½ tea­spoon lemon essence or to taste

Peel man­goes and re­move flesh from stones. Roughly chop flesh (you’ll need 1.5kg of mango flesh for this recipe). Toss mango and salt in a large glass or ce­ramic bowl. Cover with plas­tic wrap and place in re­frig­er­a­tor for 24 hours. Drain mango and rinse un­der cold water. Place in a colan­der to drain. Place sugar and vine­gar in a large heavy-based saucepan and stir over a low heat un­til sugar dis­solves. Add dates, sul­tanas, gin­ger, gar­lic, chilli and mango, and stir to com­bine. In­crease heat to medium-high and bring to boil. Re­duce heat to medium-low and sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 40 min­utes or un­til thick and saucy. Re­move from heat and stir in lemon essence. La­dle hot chut­ney among warm, ster­ilised jars and seal. La­bel, date and store in a cool, dark place. *Avail­able at green­gro­cers. NOTE Lucy Gar­butt’s orig­i­nal mango chut­ney recipe has been halved and the cook­ing time re­duced for ease of prepa­ra­tion and cook­ing.

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