Wednesday, November 12, 2014

Ripe Mango Chutney

I've made green mango chutney before, but here's a version using ripe mangoes this time!

To the thermo bowl add 2 halved brown onions, two red chillies (de-seed if you prefer less heat), 4 cloves of garlic and a large piceof ginger peeled and chopped- mine weighed 25g.

Blitz for 5 secs speed 5 then scrape the bowl and add 200g brown sugar, 330g white wine vinegar, 100g fresh pineapple roughly chopped, 1tsp each of ground ginger and fennel, 1/2 tsp ground allspice and 1/4 tsp ground cloves. Cook at varoma temp speed 2 for 20 mins.

Add the flesh from 8 medium size mangoes- around1-1.2kg in all.cook at varoma speed 2 for 7 mins then drop to 100 degrees for a further 7 mins. Make sure your rice basket is on top to avoid splashes!

Bottle in sterilised jars and store in the fridge once open.





No comments:

Post a Comment