|Such a pretty colour!|
I love mango chutney! Especially in Indian restaurants- I’m the one who can just spoon it out of the preserve jar straight into my greedy mouth. And have you ever tried a white bread, ham and mango chutney sandwich?
No? You simply must.
This is my first attempt at making my own chutney and it came about because I had a large, ripe mango languishing about in the fruit bowl and a recipe in a ‘Weight Watchers’ magazine which caught my eye.
I changed the recipe rather a lot, so much so, that it bears little resemblance to the recipe any more. But it was definitely my inspiration, so that’s why I mention it here.
I don’t really know how I’m going to wait for it to mature. Delia says of her mango chutney recipe (which was also one of my inspirations for this recipe) that it needs ‘8 weeks to mellow and mature’, in a cool, dark place.
I really must learn to be more patient.
Mango and apple chutney
1 large mango
1 small eating apple
1 small onion (preferably a red one) finely chopped
1 clove of garlic, finely chopped
half a tsp grated, fresh ginger
half a tsp each of-
quarter to half a teaspoon of red chilli flakes
1 cinnamon stick, halved
3 green cardamom pods
a little lemon zest
a squeeze of fresh lemon juice
a little salt and coarsely ground black pepper (Or as Monica from my Facebook Food group** suggested a few whole black pepper corns)
60 ml cider vinegar
60 ml apple juice (Or cider)
You will need a small kilner jar, or small jam jar, which you have sterilised by washing in hot, soapy water and then putting in the oven at 120deg.C for 15 minutes.
1. Add all the ingredients to a saucepan except for the sugar, apple juice and cider vinegar.
2. Cook on a medium heat for 15-20 mins until thick and juicy.
3. Add sugar, apple juice and cider vinegar and stir until sugar disolves. Simmer for a further 15-20 minutes, you may need to add a little water if the mixture looks too dry.
4. Taste your chutney before potting for seasoning. Try and fill your jar to the top.
5. Seal and Store in a cool, dark place for a minimum of 8 weeks.
6. Use within 12 months. Once opened keep in the fridge and eat within 6 weeks.
Marks out of ten?
Would I make this again?
Would I do anything differently?……..Can I get back to you once I’ve actually eaten some?
** Thanks to the ladies in the facebook group for their advice!