Mango Chutney
By Chelsea SugarPage views: 20425Making chutney has never been easier with Chelsea Jam Setting Sugar.
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2 reviews
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Difficulty
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Prep time 15 mins
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Cooking time 13 mins
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Serves
1
3 large mangoes, peeled, stoned, flesh chopped
2 green apples, peeled, cored, grated
1 teaspoon olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
1 tsp ground ginger
¼ cup white wine vinegar
2 tablespoons curry powder
1kg Chelsea Jam Setting Sugar
1/4 tsp salt
1. Weigh mango and apple flesh. You will need 1 kg of flesh.
2. Heat oil in a large wide heavy based saucepan over medium heat. Add onion and cook for about 8 mins or until soft. Add garlic and ginger. Cook, stirring for 1 minute. Add mango, apple, vinegar, curry powder and Chelsea Jam Setting sugar and salt. Cook, stirring over medium heat until sugar dissolves. Increase heat and bring to a full rolling boil (a boil that cannot be stirred down). Boil, stirring occasionally for 4 minutes. Season with extra salt if desired.
3. Spoon into hot sterilized jars, seal while hot. Invert jars for 2 minutes then stand upright until cold. Store in a cool dry cupboard for up to 2 months. Keep in the fridge after opening.
TIP –If you like a little bit of heat in your chutney, add one finely chopped red chilli when adding the mango.
Used the Mango Chutney on a cheeseboard, everyone raved about it and wanted the recipe. I also use it in my curries, yummy. I gave a friend a jar and she was back with the empty jar wanting more. Has been very popular
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