Spiced Mango Chutney

Spiced Mango Chutney

The secret to this spiced mango chutney is that there’s not actually that much mango in it!  It’s actually mostly pumpkin, which makes it less jam-like, and more substantial.

I was interested in making some jam/chutney/whatever as Christmas gifts – partly as I  had preserving jars to use. I was also interested in using my slowcooker to do it. So I had a quick look in one of my slow cooker recipe books and the mango chutney recipe was an obvious one to try. Still, the recipe made only 3 jars,  which seemed to seem not much reward for a reasonable amount of effort.  So I doubled the recipe – which worked out fine except the cooking time seemed to be much longer.  Much much longer (see below). Despite this, the chutney was still way worth it. The first jar went the very next night, accompanying a roast beef meal.  It went really well with cheddar on biscuits too, and everyone I gave a jar to was very impressed.  This recipe is definintely a keeper.

Spiced Mango Chutney

Single recipe makes 3 x 400g jars

Prep time: 30 mins
Cooking time: 21/2-23/4 hours
Cooking temparture : high
Slow cooker size : standard (which from the book might 3.5 L or so – we did double the recipe in a 6L cooker)

Single recipe:
1 large mango
1 small butternut squash about 750 g, deseeded, peeled and diced (we did aobut 1-1.5 cm cubes – smaller would have been better)
2 large onions chopped
200g soft light brown sugar
100 mL white wine vinegar
4 cm piece of fresh root ginger, peeled and finely chopped
1 tsp cumin seeds, roughly crushed
2 tsp coriander seeds, roughly crushed
1 tsp black onions sseds (aka nigella – we didn’t have and therefore didn’t include)
1 tsp tumeric
1 tsp salt

Peel and dice mango flesh
Put mango, squash and onion in the slow cooker pot and mix in the sugar and vinegar.
Add the ginger, cumin, coriander, black onion seeds and tumeric and season with salt and pepper.
Cover with the lid and cook on high for 2-1/2 to 2-3/4 hours.

Warm 3 clean jars in the bottom of a low oven.  Spoon in the chutney, place a waxed disc on top and leave to cool.  Seal each jar with a screw topped lid then label.  Store in a cool place for up to 2 months.  Once opened, store in the refrigerator.

We doubled the recipe and cooked in a 6 L slow cooker.  It took TWICE AS LONG as the recipe said – probably 5 hours on high.  We had to mash up the pumpkin at the end to get it to the right consistency but we might have avoided this if it had been cut up a little smaller to start with. Our plastic jars were ‘sterilised’ in hot water very quickly to avoid melting/deformation.  I would highly recommend using glass! Still the chutney has kept really well in the refrigerator.  We still have one jar to eat – we must start using it!