Angostura Green Mango Chilli Chutney Recipe

• 750 gm baby green mangoes peeled stoned and quartered
• 2 tsp salt
• 4 clv garlic crushed
• 5 x cm root ginger peeled and finely grated
• 200 ml whitewine vinegar
• 250 gm caster sugar
• 3 lrg mild red chillies roughly minced
• 4 tsp angostura bitters
• 1 x mediumsized red onion halved and sliced lengthways
• 1 tsp onion (nigella) seeds

1. Sprinkle the mango quarters with a tsp.
2. of the salt and leave to sweat for a few hrs (or possibly overnight).
3. Rinse then blot them dry with kitchen roll.
4. Next mix the garlic ginger whitewine vinegar and sugar in a saucepan and bring to a bubble.
5. Cook gently for about 20 min.
6. Then add in the mango chilli angostura bitters sliced onion and onion seeds and gently simmer for a further 20 min or possibly till it is tender and has turned syrupy.
7. The chutney thickens as it cools.
8. Homemade and bought chutneys are worlds apart.
9. In this one I've used angostura bitters and onion seeds to give an edge.
10. For chutney you must use green mangos.
11. Which's not a green skinned eating variety but one which is unripe feels rock hard and is whitefleshed.
12. Do not use regular mangoes as the flesh will dissolve to fibre.
13. The babysized ones can be found in indian grocers.

green mangoes, salt, garlic, root ginger, whitewine vinegar, caster sugar, red chillies, bitters, lengthways, onion

Taken from cookeatshare.com/recipes/angostura-green-mango-chilli-chutney-65520 (may not work)