Hot Mango Jam

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Last summer I was given two shopping bags full of beautiful, ripe mangoes from a friend’s tree. Lucky us! We ate mangoes for days. It isn’t an Aussie summer without at least a daily session with a ripe, sweet, slightly tangy, juicy mango. You end up with an orange smear around your mouth, fibre stuck in your teeth, sticky hands (and forearms if it’s a super juicy one) and a big smile on your face.

We had so many mangoes I decided to try making a chutney. Seeing they were so ripe and soft, it really turned out like a jam. It is sweet, a little sour, fragrant and spicy! It is not like traditional mango chutney made with under-ripe mangoes, with firm chunks and a sticky consistency. But it is fantastic with curries, grilled meats or even a firm cheddar and crackers!

Here’s what you’ll need…

4 very large mangoes, cut up roughly

1 1/2 cups brown sugar

1 1/2 cups brown vinegar

1 sliced brown onion

2 cloves garlic, crushed

1 teaspoon grated ginger

2 hot chillies, chopped

5 cardamom pods, crushed

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon yellow mustard seeds

1/2 teaspoon black mustard seeds

1 tablespoon currants (optional)

1/2 tablespoon oil

Here’s what you do…

Note! You will need to have pre-prepared some jars for storage. I used good quality, recycled canning jars with pop-seal lids. If you need help with the process of preparing jars for preserves, click here.

Heat the oil in a sauce pan over medium heat. Fry the onion, garlic and ginger until golden brown. Add the mustard seeds and stir until they start to pop. Add remaining spices and cook for 3-4 minutes, stirring. Add the sugar and vinegar and stir until the sugar has dissolved. Add the mango and stir. Reduce heat to a low simmer and cook uncovered for about 20 minutes or until a thick consistency is reached.

Take off the heat and carefully spoon the mixture into your sterilised jars and screw the lids on while still hot. Allow to cool on the bench and then store in a cool, dark place for at least a week before eating. I made about 3 medium sized jars from this recipe.

I opened the last jar last night, and it is August now. It had developed so nicely and was better than the first and second jars we ate. Be sure to store in the refrigerator after opening.

This is so good with curry. Try my easy Biryani recipe.