Flaming Mango Chutney

500g of Bramley apples (weight once cored, peeled and chopped into a dice)

375g of mango (weight once peeled, destoned and chopped)

100g of light Muscovado sugar (add more at the end of the cook, depending upon tartness of your apples)

1 teaspoons of fresh chopped garlic

1 teaspoon of fresh red chilli (diced or chopped)

1 teaspoon of ground ginger

100ml of cider vinegar

50g of red onions (peeled, sliced and chopped)

Let’s go:-

First place your jam jars in a pre-heated oven (130oC for 15minutes to sterilise the jars). Secondly make sure you have weighed all your ingredients & your equipment and utensils are ready.

Add all the ingredients to your pan (except the sugar) combine the ingredients and cook on a medium heat for about 15-20 minutes. 

The mixture should start to get thick and juicy (stir frequently to avoid the chutney burning – especially in the first 5 minutes).

Once your 15-20 minute cook has finished, add the sugar and stir until the sugar is dissolved.  Crank up the heat to a simmering boil and cook for a further 10-15 minutes (watch your pan like a hawk; you don’t want to boil the hell out of it. SIMMER is what you are looking for). The chutney should be quite thick and your mangoes should be soft but not squishy. Always taste your chutney before potting, if required add additional spices for your personal taste.  Use within 12 months.

clippy@preservingthenation.org

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