 Sweet Mango Chutney
Sorry, only a sweet one but maybe it will jog the memory enough?
1.8kg (4lb) yellow mangoes, peeled, stoned and sliced
2 small cooking apples, peeled, cored and chopped
2 medium onions, skinned and chopped
100g (4oz) seedless raisins
600 ml (1pint) distilled vinegar
350g (12oz) demerara sugar
15ml (1 level tbsp) ground ginger
3 garlic cloves, skinned and crushed
5ml (1 level tsp) grated nutmeg
2.5ml (1/2 level tsp) salt
1. Place all the ingredients in a preserving pan
2. Bring to the boil, then reduce the heat and simmer gently, uncovered, stirring occasionally, for about 1 1/2 hours, until no excess liquid remains and the mixture is thick and pulpy.
3. Spoon the mango chutney into prepared jars and cover immediately with airtight and vinegar-proof tops.
makes about 2kg (4 1/2lb)
Recipe from Good Housekeeping cookery book |