Mick Gower's Indian Recipes
Mango Chutney
- 2 lb Green Mango, peel disgard the stone and cut into small pieces then soak in a plastic bowl with salted cold water and drain just before using
- ½ tsp Salt
- 1 lb Brown sugar
- 1 Pint of white malt vinegar
- 1 tsp Chilli powder
- 1 tbsp Garlic powder
- 1 tbsp Ginger powder
- 4 Bay leaves
Put everything together in a heavy based saucepan start cooking uncovered with a high
flame and wait until the mixture begins to boil. Turn the heat to medium and continue to
cook for another 15 minutes stirring occassionally with a wooden spoon, turn the flame to
low and continue to cook and stir until the ingredients begin to thicken then remove from
the heat and put the chutney in a clean warm jar, while it is still hot, and cover.
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