Mango chutney

Another Indian chutney today but this one is one you probably will recognise as the mango chutney you know and love.  But if you like you can make this al little more special.  Here you have the basic recipe but you could if you wanted add some chilli or use more ginger and garlic, add slices of lime, experiment with it.  The good thing about making a thing like this is that you can make it your own with   Also do not just have it with curry try it with cheese, it’s very good.

You will need

4 large mangoes

Salt

4 cloves garlic

450g/1lb caster sugar

2 baking apples

1 small red chilli

1 inch fresh root ginger

600ml/1 pint white wine vinegar

Also when making any jam or preserve remember to use a lot bigger pan than you need with a thick base, you do not want it to stick and burn and it will boil up at the every beginning.

So start by, peeling, stoning and slicing your mangos then, coring and chopping your apples and put them in the large pan.  Now if your mangos are very hard then you might want to slice them the night before and sprinkle some salt on them and leave them over night . Then pour away the water and use them for the chutney

Crush the garlic and ginger and dice the chilli as fine as you can and add that to the pot along with all the sugar, vinegar in to the pan.

Now over a low heat dissolve the sugar.  Then turn up the heat and bring to a boil.  Simmer for 30 minutes until very thing ahs broken down and you have a thick and syrupy chutney.

Now you can either put it in to sterilised jars and seal them or put in to a tub and keep it in the fridge.

And there you have it your own mango chutney and I know I always say this but once you have made your own you will wonder why you have ever bought it in the past.