Mangoes are falling out of the trees as I speak, the garden is full of them, and so is the dog – whoever heard of a dog eating mangoes?
With such a glut of fruit something had to be done – Mango Chutney, of course.
Now without sounding boastful, this Mango Chutney really takes the Popadum and equals Sharwoods any day. It is worth trying when the mangoes get into the supermarkets and are sold off very cheaply, Lidl can be very good for this – or if you are lucky enough to live in a city with an ethnic culture there will be mangoes a plenty.
Here is what I did:
Into a large, non-aluminium saucepan put the following:
2 lbs Mango flesh chopped into large chunks (This means when you buy the fruit you will need to buy more since the peel and large stone must be taken into consideration)
1 1/2 cups Sugar
1 cup Vinegar
1/2 cup Water
1 large clove of Garlic, put through a press or finely chopped
1 heaped tablespoon freshly grated Ginger
1 medium Onion, finely chopped – about 5 oz
2 tsp Himalayan Salt
Simply cook over a low heat, stirring every so often to make sure it doesn’t stick.
The chutney is ready when the mangoes are cooked and the sauce is reduced and thickening. To test when done, put a small amount on a cold plate and draw your finger through, if the sauce doesn’t flood back to fill the gap it is ready to put into sterilised glass jars and stored – it will be ready to eat in a few days when the flavours have blended together well.
Note: this chutney is not alkalising by virtue of all the sugar and vinegar it contains; by using it sparingly however as part of the 20% of the acid forming food on your plate it will enhance your meal, especially knowing you made it yourself.
This chutney is obviously great served with all curries, spicy foods, popadums etc., also any cold meats and cheeses, roasted chicken, hot or cold and spread in wraps. Serve all of the foregoing with a large mixed salad and/or green veg in the 80/20 ratio to keep the overall meal alkaline.