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Mrs Bennett's Mango Chutney

  • Ready in:
  • 20 minutes to prepare. 1 hour to simmer.
  • Complexity:
  • easy

Ingredients:

  • 900g ripe mangoes (peeled, stoned and roughly chopped)
  • 300ml cider vinegar
  • 225g cooking apples (peeled, cored and chopped)
  • 1 large onion (finely chopped)
  • 1 large clove of garlic (crushed)
  • 200g demerara sugar
  • 5cm root ginger (peeled and grated)
  • 1 teaspoon cumin seeds
  • 3 good pinches salt

    • Method

    Prepare the mango and place in a bowl with the salt. Set aside while
    you prepare the rest of the vegetables.

    Place the vinegar in the pan and heat gently (do not boil). Add the
    sugar slowly until all of it has dissolved.

    Add all of the remaining ingredients to the pan and bring to the
    boil, stirring frequently so that the ingredients do not catch on the
    bottom of the pan.

    Reduce the heat and simmer for approximately 1 hour, stirring occasionally and until the chutney is thick.

    Place into sterilised jars*.

    Leave for approximately 3 weeks to allow the ingredients to mature.

    *You can easily sterilise jars by placing clean jars (and lids) into a hot oven for 10 minutes.

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