Traditional mango chutney works brilliantly well with all sorts of dishes, including Indian curries, poppadoms, chapati, naan bread or even just with some chicken on a sandwich. You could also use it to marinate meat and fish - just mix it with a little oil.
- 2 large apples
- 3 mangoes
- 2 onions
- 300g caster sugar
- 125ml malt vinegar
- 3 tbsp. minced ginger
- 1 tbsp. lemon juice
- 1 dstsp. mustard powder
- 1 tbsp. crushed dried chilli flakes
- 1/2 tsp. each salt and pepper
Peel, core and finely cube the apples. Peel, stone and cube the mangoes. Finely dice the onions.
In a large saucepan, combine the apples, mangoes, onions, sugar, vinegar and ginger. Stir, bring to the boil and then reduce to a simmer. Cook gently for 15-20 minutes until the mangoes and apples are tender.
Add the lemon juice, mustard powder, chilli, salt and pepper to taste and simmer for a further 5 minutes. Divide between hot sterilised jars and seal.