Mango chutney crisis!

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

Oh, found another in my Indian cook book (again Good Housekeeping)

Fresh Mango Chutney

1 large ripe mango
1 fresh green chilli
juice of 1 lime
1.25ml (1/4 tsp) cayenne pepper
salt

1. Cut the mango either side of (and close to) the stone to make 2 large pieces. cut the flesh within these pieces into cubes, without breaking the skin/
2. Push the skin inside out to expose the cubes, peel off the skin. Peel the remaining centre section of flesh, still attached to the stone, slice the flesh from the stone.
3. Deseed and slice the chilli. mix the chilli with the mango, lime juice, cayenne and salt. Chill for 1 hour before serving. The chutney will keep for up to 2 days in the refrigerator.

Thanks shirl, I've found one in a book but I'm not sure its 'the one'!

Here it is

Sweet Mango Chutney

Use fruit that are just ripe, but still firm: if they are too soft or over-ripe the chutney will be very liquid and sloppy.

Makes about 2lb (1kg)

1lb (450g) ripe mango flesh (about 3 large mangoes)
1oz (25g) dried red chillies
2 tsp (2x5ml) mustard seeds
1oz (25g) fresh root ginger, peeled
1oz (25g) garlic peeled
10 fl oz (300ml) white vinegar
1lb (450g) sugar
1 tsp (1x5ml) salt

Peel the mangoes, pare off the flesh and cut into small slivers.
Grind the chillies, mustard seeds, ginger and garlic with a little vinegar in a blender or mortar and pestle.
Put the remaining vinegar in the pan, add the mango flesh and sugar and simmer until the fruit is just soft, stirring well.
Mash some of the flesh as you stir, but keep some pieces in tact for texture.
Add the ground spices and salt and continue to simmer for 15-20 minutes until the chutney is thick.
Pack into warm jars, seal and use as required. It will keep for 2-3 months.

Hmm that doesn't seem long to keep chutney? We always use muscavado sugar and cider or wine vinegar in our mango chutney recipe, which we still can't find....sob!

If your house is anything like ours, it will turn up as soon as you finish bottling the mango chutney made from a 'substitute' recipe