Fairtrade Mango/Apricot Chutney

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


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


  • 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.
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