Mango and Lemon Chutney

  • 675g dried apricots and figs
  • 4-5 large mangoes
  • 2 lemons
  • 400g onion
  • 60g garlic
  • 80g root ginger
  • 4 fresh red chillies
  • 1 teaspoon cumin seeds
  • 1 teaspoon cardamom seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 675g raw light brown sugar
  • 1 tablespoon sea salt
  • 1L cider vinegar

1. Prepare the fruit and vegetables: Chop the dried fruit roughly. Wash the lemons under hot water scrubbing with a scorer to remove any wax and cut into quarters. Peel the onions and cut into large chunks. Peel the garlic and the ginger. Cut the stems from the chillies. Place the lemons, onions, garlic, ginger and chillies in a food processor and whiz until they are finely chopped.

2. Put the whole spices into a spice mill or coffee grinder and whiz until finely ground. Peel the mangos and cut all the flesh from the stone. Chop this roughly.

3. Have your jars ready in an oven at 100°C. Now place all the ingredients in you non-reactive pan and put this over a low heat. Stirring often bring the mixture up to a simmer. Cook the chutney at a moderate boil until thick, stir the pan often especially towards the end of cooking as it is then the chutney will start to stick to the bottom and may burn. Take care as when you reach this point the chutney may spit!

4. To test that the chutney is ready, pull a wooden spoon through the centre of the pan, if both sides stay apart you’re good to go, if they run together cook a little longer.

5. Take the pan from the heat and let it sit for five minutes Pot the chutney into the hot jars pressing it down well. Be sure to leave a little head space by filling to the shoulder of the jar and not up the neck. Screw the lids on loosely and leave to cool. Once the chutney is cold check the lids are tight then label the jars. Store in a cool dark place keeps 12 months makes 2.5 kilograms.

Recipe courtesy of Thane Prince

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