Green Mango Chutney – Self Sufficient Me

It’s always a conundrum when unripe fruit falls from a tree. Should you bin it? Compost it? Or try to ripen it? Fruit that has been damaged or nibbled at by large pests like bats or possums is best disposed of, but unspoiled pieces can definitely be eaten- when they’re mangoes, at least! Green mangoes are quite the taste sensation, and feature heavily in various south-east Asian cuisines; in fact, they’re kind of a staple there.

This green mango chutney is easy to make, and will make quick work of a pile of unripe fruit. It makes 3.5 cups, which is enough to keep even the keenest chutney lover going for some time. Originating in India some 2500 years ago, chutneys are tangy and spicy, so the hard, sour nature of unripe mangoes are the perfect match. This is a simple recipe which is quick to make, and can be varied by changing the spices as you like.

Here’s How to Make It

Peel and chop the mangoes and the onion.

Put all the ingredients together in a large saucepan over medium heat and dissolve the sugar.

Bring to the boil, then reduce the heat and simmer until the liquid has reduced and the mixture is thick. Stir as required. Meanwhile, sterilise the jars in the oven or in boiling water.

Once the chutney is thick and ‘jammy’, remove the pan from the heat. I don’t like big pieces in my chutneys, so I mash it with a potato masher, but this is an optional step.

Make sure you are happy with the consistency of the green mango chutney, then spoon it into the hot sterilised jars. Always put hot food into hot jars; otherwise, you risk the glass shattering.

Once cooled, label and refrigerate the jars. Keep chutney in the fridge when not in use.