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.
350g (12oz) onion, finely chopped
400ml (14fl oz) distilled malt vinegar
2red chillies, deseeded and finely chopped
2green chillies, deseeded and finely chopped
1tspblack mustard seeds
1kg (2lb4oz) mangos, peeled, stoned and sliced into wedges (see page 25)
250g (9oz) tart apples, peeled and sliced
450g (1lb) granulated sugar
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 sugar, ginger, cloves and allspice, increase the heat, and boil for 30-40 minutes, or until the mixture resembles a thick jam. Stir occasionally to avoid sticking. Allow to cool, then serve.
Alternatively, spoon into sterilised jars while still hot, and seal (see page 125 for sterilising instructions). The chutney will keep for up to 9 months, but should be refrigerated once opened.