Updated: Apr 30, 2019
Today we attempted to make Mango Chilli Chutney. Cutting to the chase, it turned out fricking amazing and here’s how we did it.
In reference to the Chef God, Jamie Oliver, we researched one of his recipes.
See below a photo of not how ours turned out.
2 kg mangos (firm, but ripe) We used 2 massive mangos, same thing?
8 cardamom pods Nope.
2 cloves of garlic Or Garlic paste from a tube… easy peahole.
1 fresh red chilli We in fact used 8 hahaha, some like it HOT.
500 ml white wine vinegar First time we followed the recipe.
400 g granulated sugar Second time we followed he recipe.
1 teaspoon cumin seeds Didn’t have in pantry. Are these the black things?
1 teaspoon coriander seeds We dislike coriander, no offence.
1 teaspoon chilli powder Feel we had this covered.
2 teaspoons nigella seeds WTF are these?
8cm piece of ginger Could’ve. Didn’t.
1 Peel, stone and roughly chop the mangos; set aside.
Our 2 Mangos had been frozen in the freezer for a decade. Therefore all we needed to do was thaw, peel and smoosh off the pip.
2 Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
Removing seeds from pods seemed stupid, hence their non- existence in our version of this recipe. GARLIC CAME FROM A TUBE! You’re welcome. Chilli chopping took some time given we used 8 AND we spent a good 10 minutes debating about how many to use. 8 was the compromise.
3 Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
Yes, yes & yessssss.
4 Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
Nope, nope, noooooope. But definitely add the vinegar and mango (mangos are needed for this recipe to be authentic). Where the hell was it mentioned that salt was needed!? Luckily, we sprinkled the mango pulp with salt right at the beginning. It just felt right.
5 Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
So we may have added the garlic and chilli around step number 3 and did things a little backwards. Simmering is key, but we had to duck out of the house and didn’t trust the stove, so turned it off. Safety first. Came back and resumed the simmer. Consistency was exactly as it needed to be, thyruppy dizliciouthnuth! (said with lithp)
6 Divide among sterilised jars, seal and keep for up to 6 months.
Had saved a jar like the ones in picture. It was once the house of a delectable pate that had since grown a furry jacket. Wash, rinse, WIN!
Enjoy making and devouring your chutney and please let us know of your creative adaptations.
Stay Wild. Stay Fierce.
Wolf & Bear