Mango and Ginger Chutney

Name: Mango and Ginger Chutney
Yield: Makes 500 g (1 lb 2 oz)
Cuisine: Jamaica
Ingredients: 2 red chillies, deseeded and finely chopped; 2 bay leaves; 400 ml (14 fl oz) distilled malt vinegar; 350 g (12 oz) onion, finely chopped; ¼ tsp ground cloves; ½ tsp ground allspice; 450 g (1 lb) granulated sugar; 2 tsp. ground ginger; 1 kg (2 lb 4 oz) mangos, peeled, stoned and sliced into wedges (see page 25); 250 g (9 oz) tart apples, peeled and sliced; 2 green chillies, deseeded and finely chopped; 1 tsp black mustard seeds

Preparation info

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This is the best chutney ever - trust me! It’s hot with chilli and warm with ginger. I can eat it on bread just as it is but it’s also fab in a cheese sandwich and with spicy roast meat or chicken. You will need two jam jars.

Ingredients

350 g (12 oz) onion, finely chopped
400 ml (14

Americas
Jamaica
Main course
Dinner
Caribbean
Vegan
Gluten-free
Spicy

Method

Put the onions in a large saucepan with the vinegar, bay leaves and chillies and simmer over a low heat for 10 minutes, or until they are almost tender. Meanwhile, toast the mustard seeds under a medium grill until they begin to pop.
Add the mangos, apples and mustard seeds to the onion mixture and cook for about 15 minutes, or until the fruit is soft. Add the