Images and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.
20 minutes, plus 20 minutes sterilising, plus 10 minutes heat-processing (optional)
about 1¼ hours
3 months, or
up to 2 years if heat-processed
4 x 300 ml (10½ fl oz) jars
1.8–2 kg (4 lb–4 lb 8 oz) sweet, ripe mangoes; you’ll need about 1.2 kg (2 lb 10 oz)
1 brown onion
1 red onion
80 ml (2½ fl oz/⅓ cup) olive, sunflower or vegetable oil
2 teaspoons salt
1 teaspoon yellow mustard seeds
1 teaspoon brown mustard seeds
1 teaspoon ground coriander
11/2 teaspoons ground ginger
1 teaspoon chilli flakes
¼ teaspoon cayenne pepper
300 ml (10½ fl oz) apple cider vinegar
110 g (3¾ oz/½ cup) sugar
“When mangoes are cheap or you have a neighbourhood mango tree that is dropping fruit faster than you can eat it, make this chutney! It’s delicious with curries and seafood and makes a great gift. This one has a bit of heat to it, but you can leave the chilli flakes out if you’re after something milder.” p.60
Cut the mangoes into 3 cm (1¼ inch) cubes and discard the peel and stones. Very thinly slice the onions.
Measure out the spices and set aside.
Heat the oil in a large non-reactive saucepan. Add the onions and sauté with the salt over medium–low heat for about 8 minutes, until soft and collapsed. Add the spices and stir for a minute or two, until fragrant.
Add the mango and stir until the spices are evenly mixed through. Add the vinegar and sugar, stirring to dissolve the sugar.
Cook over low heat, stirring regularly to make sure the chutney isn’t sticking, for up to 1 hour, or until the chutney is glossy and thick, with no puddles of liquid on the surface. Taste and add more spices or salt if needed, then turn off the heat and leave to cool for a minute or two.
Meanwhile, sterilise your jars and lids (see page 212), putting the jars in the oven about 15 minutes before the chutney has finished cooking.
Fill the hot jars with the hot chutney. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.
Leave to cool on the benchtop, then store in a cool, dark place for up to 3 months. To extend the shelf life to 2 years, heat-process the jars (see page 211) for 10 minutes.
Try to let the chutney sit for 1 month before you eat it. Once opened, refrigerate and use within 3 months.