Green Mango Chutney

We have a large Mango tree just outside the back door in the yard. this tree is frequented by large fruit bats this time of year and they eat the fruit or worse just chew on the mango's a little and drop them off the tree into the yard. Much to Hermione's consternation, and she often gets up and goes into the yard an 2am to bark at them and try to chase them away. Much to my consternation. Anyway this year we thought we would harvest them green, since they never make it to picking ripeness anyway, and make Green Mango Chutney. Green Mango Chutney is great as a condiment with a good Indian curry, just with popadoms or on a cold lamb and cheese sandwich. Mmmm I feel a cold beer and a hot curry coming on? Andrea made a batch, that recipe is below and then I had a crack with the next batch of diced mango see end of this post.

Andreas Green Mango chutney

Ingredients

4 tablespoons of Malt Vinegar

6 Cloves

6 Peppercorns

1 Tablespoon of Cumin Seeds

1/2 Table spoon of onion seeds (also named Nigella Seed or Klonji)

Salt to taste

175g Sugar

450g Green Mango (Peeled and cubed)

1 5x2cm piece of fresh ginger finely sliced

2 cloves of garlic

Peel from 1 orange (sliced thin)

Chuck it all in a pot, bring to the boil, simmer on low heat till all ingredients are soft. 2 hours?

Let cool, then spoon into sterilised jars and wait at least a week before trying (yeah right!)

Nikon D300, Nikkor 35mm f2 @ ISO 200, f2.0, 1/30sec

Nikon D300, Nikkor 35mm f2 @ ISO 200, f2.0, 1/15sec

Nikon D300, Nikkor 35mm f2 @ ISO 200, f2.0, 1/40sec

Nikon D300, Nikkor 35mm f2 @ ISO 200, f2.0, 1/13sec

Nikon D300, Nikkor 70-200mm f2.8 @ ISO 800, 78mm f2.8, 1/25 sec

Waynes Green Mango Chutney

Ingredients

8 tablespoons of Malt Vinegar

6 Peppercorns

1 Tablespoon of Cumin Seeds

1 Table spoon of onion seeds (also named Nigella Seed or Klonji)

Salt to taste

200g Palm Sugar

400g Green Mango (Peeled and cubed)

2 x brown onions diced

1 tablespoon ginger powder

Peel from 1/2 orange (sliced thin)

250 g Raisins diced

1 tablespoon Mustard Seeds

Tablespoon dried chopped chillies (mild)

Chuck it all in a pot, bring to the boil, simmer on low heat till all ingredients are soft. 2 hours?

Let cool, then spoon into sterilised jars and wait at least a week before trying (yeah right!)