Mangoes, Mangoes, Mangoes.
And of course some macadamias, because macadamias go with everything!
Now that we are well into summer time there are copious amounts of mangoes around. So many go to waste, but this delicious mango chutney will last well past summer time. It is so incredibly versatile and pairs perfectly with barbequed meats, cheeses, or dollop into yogurt as a side to your curry. Just head to your local fruit and vege stall, or find the guy selling trays on the road side and grab 3-5 mangoes. Some of you might be lucky enough to have these delightful iconic Aussie fruit in your backyard. Here’s how we made it…
- 3 over ripe mangoes
- 3 onions
- 3 cloves of garlic
- Grated ginger
- Spices – Cardamom, cumin, coriander 1 tbsp combined
- 2 green chillies
- 1/2 cup white vinegar
- 4 tbsp sugar
- 1/2 c chopped roasted macadamias
Sauté onions until soft, add grated garlic and ginger, along with spices and chopped chillies until fragrant. Add in diced mango, vinegar and sugar and cook for 10 mins. Give the mango a mash with masher, throw in macadamias and season with salt to taste. Sterilise jar with boiling water and fill jars when chutney is still hot. This will create an airlock and chutney will keep for months. Store in cool enviroment. ENJOY!
Note- We have served with cream cheese, some more macadamias and coriander. A perfect simple canape to please a crowd.
x Minty & Aynsley