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simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Mango Chutney

In the times of national emergency, our friends in Thailand make sure that they take good care of us. Last week, we received this great home-made chutney based on a recipe from an old Indian cookbook by Isabel Moore. Goes great with a cracker or papadam!

The below recipe is from the above book: Indian Cooking by Isabel Moore.

Mango Chutney

Makes 2kg

Cooking time: 3 hours


  • 1 1/2 kg green mango, peeled and stoned;
  • 6 tbs. Salt
  • 1 3/4l water
  • 1/2 kg sugar
  • 600ml vinegar
  • 75g ginger, peeled and chopped
  • 10 garlic cloves, finely chopped
  • 2 tsp hot chili pepper
  • 1 cinnamon stick (10cm length)
  • 125g raisins
  • 125g dates, pitted


  1. Cut mango into cubes. Dissolve salt in water and place mango cubes in it for 24 hours. After this time, drain the cubes in a colander and set aside.
  2. Dissolve sugar in vinegar over low heat, stirring frequently. When it dissolves, bring to the boil.
  3. Add the mango cubes, chilli powder, ginger, garlic, raisins, dates, cinnamon stick and bring to the boil one more time, stirring occasionally.
  4. Reduce the heat to moderately low and simmer for about 2 hours or until chutney becomes thick.
  5. Remove from the heat, remove cinnamon stick.
  6. Transfer the chutney into clean jam or preserving jams.
  7. Store in the fridge.

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