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Fresh Mango Chutney
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6 large, under-ripe mangoes or 3 mangoes and 4 granny smith apples
2 cups malt vinegar
1 cup white sugar
1 cup firmly packed brown sugar
1 large onion, finely chopped
4 cloves garlic
1 teaspoon each salt and pepper
2 tablespoons grated fresh ginger
1 teaspoon chilli powder
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground allspice
½ cup each sultanas and currants
Prep time: 20 minutes + overnight
Total cooking time:30 minutes
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- Peel the mangoes and cut into thin strips. If using apples, they should be peeled and chopped.
- Place in a large ceramic or glass bowl with the vinegar, sugars, onion, garlic, pepper, salt, spices and dried fruit. Cover and place in the refrigerator for several hours or overnight.
- The next day, turn the mixture into a large stainless steel or enamelled saucepan, or a heavy aluminium saucepan with a non-stick lining. Bring slowly to the boil and simmer gently, stirring occasionally, for 30 minutes or until the chutney is thick and syrupy.
- Spoon into warm, sterilised jars and rap the jars on a hard surface to remove any air bubbles. Wipe rims with a dampened cloth and seal the jars with their lids. Store in a cool, dark spot.
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