Green mango chutney

Name: Green mango chutney
Cook time: 1 h
Yield: 1.5 litres
Ingredients: Green mango chutney; 170ml malt vinegar; 500g brown sugar; 1 tbsp sea salt; 7 green Kensington Pride mangoes, peeled and roughly chopped; 200g raisins; 1 brown onion, finely diced; 20g ground ginger; 1 green apple, unpeeled and cut into 1cm cubes

January 7, 2014

Green mango chutney is great served with grilled bacon, ham and chickpea salad or aged cheddar.Marina Oliphant

easyTime:30 mins - 1 hourMakes:1.5 litres

Summer without mangoes is like a tapas bar with no beer - it doesn't feel right. Their juicy, sweet perfumed flesh is unbeatable when eaten at room temperature. Use them in green mango chutney - an excellent addition to grilled bacon, ham and chickpea salad or aged cheddar. When looking for your green mangoes, go for the ones that are green with a slight orange colour at the top of the fruit - and if they have a slight perfume, even better.

Ingredients

Green mango chutney
170ml malt vinegar
500g brown sugar
1 tbsp sea salt
7 green Kensington Pride mangoes, peeled and roughly chopped
200g raisins
1 brown onion, finely diced
20g ground ginger
1 green apple, unpeeled and cut into 1cm cubes

Method

Heat the vinegar, sugar and salt in a heavy-based stainless steel pot until the sugar dissolves.
Add the mango, raisins, onion, ground ginger and apple.
Return to the simmer and continue cooking for approx 45 minutes or until thick and saucy.
Pour into clean sterilised jars and seal immediately. This will keep for 12 months in a cool dark pantry.