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Preparation time: 30 minutes
Cooking time: 80 minutes
Ingredients (Makes 5 x 450g jars) :
-5 large ripe mangos, approximately 2kg, peeled and chopped Method: To sterilize the jars:
-2 teaspoons salt
-2 large baking apples, approximately 300g peeled and chopped weight
-60g fresh root ginger, peeled and finely chopped
-450ml (2 cups) cider vinegar
-600g light muscovado sugar
-1 lime - juice and zest
-3 small birds-eye green chillies, chopped
-2 tsps black onion seeds
-1 tsp cumin powder
-Seeds from 6 crushed cardamom pods
-3 bay leaves
-10 x 227g (8oz) jam jars with screw cap lids or preserving jars.
Wash the jars and lids with warm soapy water and rinse.
Turn on the oven to 140ºC/275ºF/Gas Mark 1. Fan Oven 120ºC and place the jars and lids upside down onto the oven racks and leave until required.
To make the chutney:
Peel and roughly slice the mango away from the stone.
Chop the sliced mango into small chunks and place in a bowl, sprinkle with the salt.
Peel, core and chop the apples into small dice.
Place the ginger, cider vinegar, sugar, lime juice and zest into the 3-ply stainless steel preserving pan.
Over a low to medium heat stir the contents of the pan until the sugar has dissolved.
Add the mango, apples, chopped chillies, onion seeds, cumin powder, cardamom seeds and the bay leaves.
Bring the contents to a boil stirring from time to time.
Once boiling, reduce the heat to low and simmer for 1hr-1.15hr until reduced and sticky.
Stir occasionally at the beginning but more frequently towards the end of the cooking time.
Ladle or spoon the chutney into the warm, sterilized jars.
Tip: Never pour hot chutney into a cold jar as this may cause thermal shock and result in the jar breaking.
Put on the lids and leave to cool before labelling and storing in a cool dry place.
Once opened store in the refrigerator and use within 1 month.