Having made some Hot Mango Chutney recently with the bargain mangoes that are still available, I was really keen to try out a mango and apple chutney as well. The only problem with chutney is that you have to wait a few months before you can eat it, but I’m going to be patient!
This is a very simple recipe. The mangoes and apples are chopped up and left to steep in salt overnight and the next day you throw everything except the sugar into a pan, cook it until the fruit and vegetables are soft and then add the sugar. Then it is just a question of simmering until it is ready.
This recipe should make about 4-5 jars of chutney. This time I made sure to make it with the doors and windows open and the hob extractor fan on. I also washed up the pan immediately and completely cleaned the hob and kitchen top: it must have all helped as I avoided the lingering smell of vinegar!
The weights given for the mangoes, apples and onions are before they are peeled and cored.
450g cooking apples, eg Bramleys
1 tablespoon salt
55g mixed pickling spice
1.1 litres (2 pints) distilled malt (white) vinegar
2 teaspoons ground ginger
450g soft brown sugar
Peel and cut the mangoes into small pieces. Peel and core the apples and cut into small pieces. Layer in a bowl, sprinkle with the salt and leave to steep overnight.
Rinse and drain the mangoes and apples.
Peel and finely chop the onions.
Put the pickling spice into a muslin bag.
Put the mangoes, apples, onions, vinegar, ginger and bag of pickling spice into a large pan and bring to the boil.
Simmer until soft.
Add the sugar and stir until it is dissolved.
Continue simmering until the chutney thickens, stirring occasionally.
To test whether a chutney is ready, use a wooden spoon to drag a channel through the mixture, exposing the bottom of the pan. If the channel fills immediately the chutney is not ready. If the channel does not fill and the bottom of the pan remains visible, the chutney is ready.
Remove the muslin bag of pickling spice and spoon the chutney into hot jars sterilised by heating in the oven and seal.
This chutney needs a while, at least a few months, for the vinegar taste to mellow and the flavours to develop and mature.
It’s really great to have some preserves to put in the garage as my stocks are very low: I only have a few jars of jam left from last year, lucky the fruit picking season is coming up soon!