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Fairtrade Dried Mango Chutney

 

"Dried fruit makes a delicious chutney". Hugh Fearnley Whittingstall, The Guardian February 2011. This is one of Hugh's recipes.  The mango brings with it a great intensity of flavour. This works really well with apricots too. Makes five 240ml jars.

500g dried mango slices

4 onions, peeled and finely diced

3 cloves garlic, peeled and minced

250g raisins

350g light muscovado sugar

1 tbsp mustard seeds

2 small red chillies, halved, membranes removed, finely diced

500ml cider vinegar

Finely grated zest of 1 orange

Juice of 1 small orange

1 tbsp ground ginger

1 tsp salt

1 tsp freshly ground black pepper

1 tsp ground coriander

1 tsp ground cumin

Ingredients

1. Put the mango slices in a bowl, pour over 1.5 litres of water, cover and leave to soak overnight.

2. Tip the mangoes and their soaking water into a large, stainless-steel saucepan or preserving pan.

3. Add all the other ingredients and, over a low heat, stir until the sugar dissolves.

4. Bring up to a boil and simmer, uncovered, for about an hour and a half. You should stir the mixture frequently, particularly towards the end of the cooking time, to ensure it doesn't stick – it's done when a spoon drawn through the centre of the chutney leaves a clear line for a second or two before the chutney comes back together.

5. Pour into hot, sterilised jars and seal with vinegar-proof lids. Store in a cool, dry place and leave to mature for eight weeks before using. Use within two years.

Method

Chutney1 More recipes from Hugh download printable recipe download high res image