Mango and Ginger Chutney

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

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
Dinner
Main course
Vegan
Gluten-free
Spicy
Caribbean

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