Gluten Free Mango Chutney

A selection of my GF Mango Chutney and Asian Chilli Jam.

MANGO CHUTNEY

Ingredients

1.5kg mangoes, peeled and diced

2 large red chillies, de-seeded and shredded

60g fresh ginger root, peeled and finely grated

Juice and finely grated zest of 1 lemon

500ml white wine (or cider) vinegar

750g Demerara sugar

1tsp powdered cumin

1tbsp salt

2 garlic cloves, crushed

1tsp powdered allspice

1tsp turmeric

Method

1. Add all the ingredients to a big pot.
2. Bring to a boil then reduce to a simmer.
3. Cook for 1 hour, stirring often, until the mixture is thick. The chutney is thick enough when you can draw a spoon through the mixture and no liquid oozes into the spoon’s path. 
4. Ladle the mixture into sterilised jars that have been warmed in an oven set to 100c for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
5. You will need to leave this particular chutney for at least 1 month to mature so that the flavour develops fully.

Heidi’s Notes

• Makes about 4x440ml kilner jars. 

£1.29 440ml jars:
http://www.selections.com/GF7564/440ml-jam-and-pickle-preserving-jar-with-glass-lid/

• If you bottle it when it’s not as thick as recommended, it does thicken a little bit more over time.
• If you can leave it over 2 months it’s tastier – even better after 3 months!
• If you want, add extra garlic, whole cloves, cumin seeds or peppercorns for more of a kick!