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    Mango Chutney

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    Mango Chutney

    • Vegetarian

    Makes: 1.25 kg


    • 4 cloves
    • 10 black peppercorns
    • 1 dried red chilli
    • 350g finely chopped red onion
    • 400ml white malt vinegar
    • 2 bay leaves
    • 1 teaspoon black mustard seeds
    • 900g mangoes, peeled, stoned and sliced into wedges
    • 350g Bramley apples, peeled and sliced
    • 450g granulated sugar
    • 1 teaspoon ground ginger
    • ½ teaspoon pimento


    1. Place the cloves, peppercorns and chilli in the centre of a 20cm square of muslin and tie up to make a sachet. Put the onions into a large pan with the vinegar, bay leaves and spice bag and simmer for 10 minutes until the onions are nearly tender.
    2. Meanwhile, toast the mustard seeds under a medium grill until they begin to pop. Add the mangoes, apples and mustard seeds to the onions and cook for about 15 minutes until the fruit is soft. Add the sugar, ginger and pimento and boil until the mix is like a thick jam. Stir occasionally to avoid sticking. Cool, then serve.
    3. Alternatively, while still hot, spoon into sterilised jars and seal. It will keep for months.

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