Fairtrade Mango/Apricot Chutney

Chutney

Hugh Fearnley Whittingstall’s mango/apricot chutney, thanks to Tropical Wholefoods.

Ingredients

500g organic dried mango slices or apricots
4 onions, peeled and finely diced
3 cloves garlic, peeled and minced
250g raisins
350g light muscovado sugar
1 tbsp mustard seeds
2 small red chillies, halved, membranes removed, finely diced
500ml cider vinegar
Finely grated zest of 1 orange
Juice of 1 small orange
1 tbsp ground ginger
1 tsp salt
1 tsp freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin

Method

  • Put the mango slices/halved apricots in a bowl, pour over 1.5 litres of water, cover and leave to soak overnight.
  • Tip the mangoes and their soaking water into a large, stainless-steel saucepan or preserving pan.
  • Add all the other ingredients and, over a low heat, stir until the sugar dissolves.
  • Bring up to a boil and simmer, uncovered, for about an hour and a half. You should stir the mixture frequently, particularly towards the end of the cooking time, to ensure it doesn’t stick – it’s done when a spoon drawn through the centre of the chutney leaves a clear line for a second or two before the chutney comes back together.
  • Pour into hot, sterilised jars and seal with vinegar-proof lids. Store in a cool, dry place and leave to mature for eight weeks before using. Use within two years.
This entry was posted in Dressings Salsas and Dips, Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.