See Also: Mango chutney(recipes)
Fresh mango chutney(recipes)
Nut coated dates with mango chutney(recipes)
Chargrilled Mango on Lemon Grass Skewers with Mango and Coconut Syrup(recipes)
Layered Mango Pudding or a Charlotte (Ante de Mango)(recipes)
chutney(dictionary)
chutney(dictionary)
Chutney(recipes)
Prune chutney(recipes)
Cilantro Chutney(recipes)

Donau (iou) and Mango chutney (recipes)


Donau (iou)



Donau adjective & noun. M20.
[German = the river Danube.]
Geology. (Designating or pertaining to) a series of Lower Pleistocene glaciations in the Alps, preceding the Gunz.

Mango chutney (recipes)




Makes 3 small jars



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



2 medium onions2 garlic cloves2x110g/4oz packets ready-to-eat dried mangoes3 pears2 tsp coarsely grated fresh root ginger350ml/12fl oz cider vinegar175g/6oz light muscovado sugar1 tsp dried chillies, crushed¼tsp ground allspice2 tsp mustard seeds½ tsp salt



Method



1. Peel and finely chop the onions. Finely chop the garlic. Chop the mango slices. Peel, halve and core the pears, then chop them too.2. Put all the ingredients except the salt into a large stainless steel pan. Bring to the boil, then simmer, stirring occasionally, for 40-45 minutes until the chutney is reduced and thickened, and most of the liquid has been absorbed. There should be just enough left to keep the chutney moist.