1/2 kg Green Mangoes
1 cup Cider Vinegar
1/2 cup Water
1 teaspoon Red chilli pepper (
400-425 grams Sugar
4 teaspoons Salt
2 tsps long strips of fresh Ginger (Adrak)
2 cloves Garlic
3/4 teaspoon Cardamom powder
60 grams Raisins
60 grams blanched almonds
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low heat.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.
South African Fruit Chutney
• 200 grams dried pears, chopped
• 200 grams dried apricots, chopped
• 200 grams dates, chopped
• 200 grams dried apple rings, chopped
• 200 grams sultanas
• 1 liter water
• 500 milliliters cider vinegar
• 400 grams brown sugar
• 2 milligrams chili powder
• 2 milligrams turmeric
• 2 milligrams freshly grated nutmeg
• 2 milligrams freshly ground ginger
• 1 clove crushed garlic
Place the fruit and water in a large bowl. Cover the bowl and leave it overnight. Combine the undrained fruit mixture with the remaining ingredients in a large saucepan. Simmer over low heat, stirring, until the sugar has dissolved. Bring to the boil then simmer over low heat uncovered, for about 1 ½ hours, or until thick, stirring occasionally. Pour into clean warm jars while hot. Fill to within 1.5 cm of the top and cover tightly with airtight, plastic screw-on or pop-on lids, not metal ones, which will corrode from the action of the spices and vinegar. Leave to mature in a cool, dry, dark place for 6-8 weeks before use.