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Categories:
mangoes salt garlic caster sugar baking apples mustard powder fresh root ginger white wine vinegar cayenne pepper
Viewed: 27 - Published at: 5 months agoIngredients
- 4 large mangoes, peeled, stoned and sliced
- salt
- 4 cloves garlic, peeled and crushed
- 450g/1lb caster sugar
- 2 baking apples, peeled, cored and chopped
- 1 tbsp English mustard powder
- 1 tbsp grated fresh root ginger
- 600ml/1 pint white wine vinegar
- 1 tbsp cayenne pepper
Method
- 1. Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.
- 2. Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar.
- 3. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal.
