This recipe is taken from Delia Smith’s Winter Collection.
You will also need a preserving pan or large wide saucepan, and 3 x 0.5 litre preserving jars, sterilised.
Method
Begin this recipe a day ahead by preparing the mangoes. The easiest way to do this is to
peel them using a potato peeler, then with a small sharp paring knife,
cut wedges out of them, each about ½ inch (1 cm) thick. This is very
easy – cut through to the large stone as if you were segmenting oranges,
do it over a large bowl and let the pieces drop into it. If any of the
flesh remains clinging to the stone, scrape it off to join the rest of
the mangoes. Then sprinkle the sugar over the fruit in the bowl, turning
it lightly to distribute the sugar evenly, then cover with clingfilm
and leave it in a cool place overnight.
Next day begin by pre-heating a small frying pan then dry-roast the cumin, coriander and cardamom pods for a couple
of minutes to draw out their full flavour. Then crush them with a pestle
and mortar – the cardamom pods will separate from the seeds, but put
the whole lot (pods as well) into the preserving pan together with all
the other ingredients, including the mangoes and their syrup.
Now bring everything up to a gentle simmer and let it simmer for about 3 hours, stirring from time to time, until
the mango becomes translucent and the liquid has almost evaporated,
leaving behind a thick syrup. You will need to do a bit more stirring
from time to time at the end to prevent it catching.
After
that remove the chutney from the heat, let it cool for 15 minutes then
ladle it into warm sterilized jars, using a funnel. Seal whilst the
chutney is still hot and label when cold. Now you're going to have to
forget all about it for 8 weeks so that it can mellow and mature.
Labels: Delia Smith, kitchen, preserves
