Spicy mango chutney
- 3 slightly under-ripe mangoes (850g when peeled and stoned)
- 2 Bramley cooking apples, peeled and cored
- 150g dried apricots
- 25g fresh root ginger (peeled weight), grated
- 3 red chillies, de-seeded and finely chopped
- 1 large onion, chopped
- 1 level tsp salt
- 700ml white wine vinegar
- 500g Demerara sugar
- Jars - you'll need enough to hold 1.5 litres of chutney
Cut the mangoes, apples and apricots into 1cm pieces. Put in a preserving pan or very large saucepan with the ginger, chillies, onion, salt and vinegar. Bring to the boil, stirring occasionally, and simmer, uncovered, for 25 minutes.
Add the sugar and stir until it dissolves completely. Simmer, stirring occasionally, for 1 hour 10 minutes.
To test if the chutney is ready, draw a wooden spoon across the base of the pan - if you can see the base for a few seconds, it's thick enough. As the mixture thickens, stir more often so it doesn't catch on the bottom of the pan.
Half an hour before it's ready, pre-heat the oven to 140C/120C Fan/Gas 1.
Prepare the jars. Wash the jars and lids in hot soapy water. Rinse and put in the oven open-side down on a baking tray lined with triple thickness kitchen paper for 20 minutes. Or sterilise the jars and lids by putting in a dishwasher on a hot wash.
Spoon into hot jars, put on the lids, then label when cool. Leave to mature for at least 4 weeks before eating. Once opened, keep in the fridge and eat within 3 weeks.