Mango Chutney: Cornersmith Salads & Pickles Vegatables with More Taste and Less Waste – Alex Elliott- Howery & Sabine Spindler



Images and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.


Mango chutney



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)
sliced mango

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.


Mango chutney

Post Script: Real Food Projects – Kate Walsh

I think this cookbook was written just for me!

Real Food Projects

Real Food Projects

30 Skills. 46 Recipes

Kate Walsh

Murdoch Books

ISBN: 9781743364215


From churning your own butter and baking no-knead bread to making your own sausages for the barbecue, here are all the skills you need to break up with your supermarket and eat real food!


Real Food Projects is your handbook to 30 essential cooking skills that will connect you with your food again. Even if you’re a kitchen rookie, you’ll soon be churning your own butter and slathering it on your own no-knead bread, barbecuing your own homemade sausages or using the season’s freshest fruits to make your own cordials.


Step-by-step instructions and photographs guide you from start to finish. For too long we’ve been sold the idea that making our own food is difficult, time-consuming and not worth the effort. But self-taught cook and sustainable food advocate Kate Walsh knows that learning how to cook a few kitchen staples from scratch, using fresh local and seasonal produce, is the best way to improve your health and that of our food system. Better yet, it tastes delicious!


Get involved and get stuck into some real food projects today.



My View:

I think this cookbook was written just for me! There are so many projects listed here that I am already experimenting with in my own kitchen and more I want to try.


This is another winner in the real food movement, a book I am proud to have in my kitchen library.

I think the big tick items of this book are as follows:

√ Step by step instructions and photographs are included for all 30 projects.

√ Promotes start from scratch and waste less cooking.

√Promotes the use of fresh local seasonal ingredients.

√ Granolas, butter, cheeses, no knead bread, fruity cordials, sausages, kombucha, kefir, passata, jam, chutneys, yoghurt, nut butter…the list goes on.

√ Helps you rediscover the pleasure of cooking, eating and sharing homemade food.

√ Promotes “number free” cooking – the best way to ensure you know what goes into your food is to make that food yourself.

√ The projects in this book are designed for the home cook and the home kitchen so if you have a wooden spoon and a few bowls, you will be well on your way to making most recipes in this book.