Mango Chutney

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

Preparation info

Makes about
4 lb

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

2 lb (1 kg) fresh or tinned mangoes
1½ lb (

Europe
Asia
India
United Kingdom
Side dish
Preserve
Gluten-free
Vegan

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.