Mild – sweet mango chutney

Ingredients for 1 servings:

• 1 kg mango(s), ripe, peeled and pitted
• 500 ml white wine vinegar
• 2 small lemons, untreated
• 3 small chili peppers, pitted
• 2 garlic cloves
• 350 g cane sugar
• 1 tsp, leveled salt
• ½ tsp cardamom
• ½ tsp fenugreek
• ½ tsp all-spice
• 1 large star anise
• 1 tsp, chopped mustard seeds, light
• 1 tsp, leveled mustard seeds, black
• ½ tsp saffron threads, soaked in a little warm water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Old family recipe, very simple!

Cut the mangoes into approximately 1 cm cubes. Finely chop the garlic, lemons (with the peel), and chilies. Place everything in a large saucepan along with the white wine vinegar. Bring to a boil and simmer over medium heat for about 30 minutes, until the mangoes are soft. Meanwhile, crush all the spices, except the mustard and saffron (add these at the very end), in a mortar and pestle. Alternatively, wrap them in a clean kitchen towel and pound them with a wooden mallet. Add them to the mango mixture along with the sugar and stir until the sugar has dissolved. Simmer for about 1 hour to thicken the mixture. Add the mustard seeds and soaked saffron, stir well, and ladle the chutney into hot, sterilized jars (simply place them in the oven at 200°C for 10 minutes). Seal and refrigerate. The chutney tastes best when stored in a cool place for at least 1-2 months. The above amount makes 4 medium-sized jam jars. Tips: If the chutney is still very runny after 1 hour of cooking, simply stir in a little pectin (gelling agent) and let it simmer vigorously for a few minutes. If you like your chutney a little spicier, you can simply leave the chilies whole and not deseed them.