Chutney is one of those ingredients that just makes everything taste better! This is an easy recipe for a summer chutney, great to have on hand for sandwiches, serve with roasted chicken or even barbecued pork.
- 2 apples, peeled, quartered, cored
- 3 large, ripe mangos, flesh cut away from stone
- 2 fresh green chilli peppers, cut into rings
- 100 g raisins
- 300 ml apple vinegar
- 2 tbsp light mustard seeds
- 150 g cane sugar
- 1 tsp salt
- ¼ tsp cayenne pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the apple, mango, chillies, raisins, apple vinegar, mustard seeds, cane sugar, salt and cayenne pepper into a pot, bring to the boil and simmer for 40 minutes, stirring continuously until the chutney thickens.
Remove from heat. Pour the chutney into sterilised jars and close tightly. Turn upside-down and leave to cool for 15 minutes, then turn the right way up and store in a cool, dark place.