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Mango Chutney

This recipe comes from Sue Brewer who is lucky enough to live in Brittany where she has her own gites to rent - have a look for yourself <click here>

I asked Sue to do her own introduction . . . . .

"Originally from London my better half and I have lived in a little hamlet called Le Millet near Ploeuc sur Lie in France for the past three years. Although life in the Cotes d'Armor region of Brittany is quite idyllic there are some downsides, notably the price and strength of tea bags, unavailability of sliced back bacon (who can live without bacon sarnies) and finally the lack of Indian cuisine.

The first two things we must stock up on during our infrequent visits to England, but curries and bhajis - pas du problem!

I realised that the only way I was ever going to have an 'Indian takeaway' in France was to make it myself. Now this isn't as silly as it sounds; I always make the curries or whatever in large quantities and then freeze them in meal-sized portions. So Saturday night is still takeaway night, either sharing the meal with friends or to eat whilst watching some rubbish on the television - you know the sort of thing that's on TV on a Saturday night.

OK I do bring back the spices from dear old blighty as here in France they are rare and, if found, expensive (except for that awful pale yellow curry powder) but the rest is down to moi."


15 lb (6.75kg) mangos, just about ripe is best
30 tbsp salt
5 lb (2.25g) sugar
15 oz (425g) ginger, peeled and finely chopped
50 large cloves garlic, peeled and finely chopped
8 tsp chilli powder
5 cinnamon sticks
1 lb 4 oz (560g) sultanas
1 lb 4 oz (560g) stoned dates
5 pts (3 litres) vinegar


  • Peel the mangoes and chop into cubes, about 1 - 1 1/2 ins (2.5 - 4cm).
  • Place the mangoes in mixing bowls and divide the salt between them. Cover with water and leave to soak for about 24 hrs.
  • Drain the mango cubes into a colander and rinse.
  • In a large saucepan, dissolve the sugar in the vinegar, over a low heat, stirring frequently. When the sugar has dissolved, increase the heat to high and bring the mixture to the boil.
  • Add the mango cubes, ginger, garlic, chilli powder, cinnamon, raisins and dates and bring the mixture back to the boil, stirring occasionally. Reduce the heat to moderately low and cook the chutney, stirring occasionally for 2 - 3 hours, or until it is thick.
  • Quite frankly judging when it is cooked is the only difficult part of this recipe. The colour should be golden brown and there should still be some fluidity, not a solid mass that you can stand your spoon up in! Remember the chutney will thicken slightly as it cools. When ready leave to cool for 10 - 15 minutes and then pack into hot jars and seal and label when cold.
  • Is great served with onion bhajis, samosas or vegetable pakoras. It is also divine with cheddar cheese or roast ham.

Sue Brewer

If you would like to stay in one of Sue's cottages at Le Millet or learn more about Brittany visit her website - or send her an email to