Mango Chutney

Preparation info

  • Difficulty

    Easy

  • Makes about

    4 lb

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 2 lb (1 kg) fresh or tinned mangoes
  • 1½ lb (750 g) cooking apples, peeled, cored and chopped
  • 4 oz (125 g) onions, chopped
  • 4 oz (125 g) tamarinds, stoned and chopped
  • 8 oz (250 g) dates, stoned and roughly chopped
  • 4 oz (125 g) raisins, roughly chopped
  • Juice of 1 large lemon
  • 1 pint (600 ml) wine vinegar
  • 1 oz (25 g) salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon grated nutmeg
  • 3 bay leaves
  • 1½ tablespoons lime juice
  • 2 lb (1 kg) demerara or soft brown sugar

Method

Place all the ingredients except the lime juice and sugar in a large bowl, mix thoroughly and leave to stand for at least 3 hours.

Transfer to a preserving pan, bring to the boil and simmer gently until tender, stirring frequently. Add the sugar and lime juice, stir until the sugar is dissolved and continue to simmer until thick. Pour into warmed sterilised jars, cover and label.