We are now at the peak of the mango season, so it is a good time to take advantage of the plentiful supply and low prices to stock up.
Mangoes are not only a delicious and refreshing fruit for the summer, but they are also a useful base for many sauces and pickles. This simple recipe shows you how to make a flavoursome chutney to use as a side dish or accompaniment for future meals.
It is best to use the smaller onions sold as “pickling onions”. Red salad onions can make an interesting variation.
6 large mangoes
1 cup cherry tomatoes
1 cup sultanas
2 white onions
2 cups caster sugar
2 cups white vinegar
6 cloves garlic
2 Tbsp fresh ginger
1 tsp chilli flakes
1 tsp salt
Finely slice the tomatoes, onions, ginger and garlic.
Chop the mangoes into large chunks, removing the stones and skin.
Sautee the white onions, ginger and garlic in a large saucepan until the onions are browned.
Add the sultanas, caster sugar, white vinegar, tomatoes, mangoes and chilli flakes.
Boil until the sugar dissolves, then simmer on low heat, uncovered, for about an hour, or until the chutney thickens. Stir occasionally to keep the mixture even.
Spoon the chutney into sterilised jars while it is still hot, and seal the jars immediately.