Mango chutney

Foraging diaries # 23 / Chutney diaries # 3: apples.

I found another apple tree. This one is definitely not a crab apple tree as the apples are sweet. It's by the side of a road near Winchester and it was loaded with apples with plenty rotting on the ground. Armed with a step ladder, me and my partner picked up a fair amount.

A classic chutney, sweet and tasty, this one goes with anything. From Lynda Brown's The preserving book.

The recipe called for fresh mangoes but I must admit that I am not very good at picking mangoes. They are always either under-ripe or past they best. I took the safest option and bought a can of chopped mango, drained it, and weighed the fruit.

Serves: 400g.

Ingredients:

• 120ml cider vinegar
• 80g brown sugar
• 350g mangoes, peeled and chopped
• 80g cooking apples, peeled, cored and chopped
• ½ onion, finely chopped
• 1cm piece fresh ginger, peeled and grated
• ⅛ tsp Nigella seeds (onion seeds)

Method:

1. Put the vinegar and the sugar in a stainless steel pan and cook on a low heat until the sugar is dissolved.
2. Add the mangoes, apples, onion, ginger and Nigella seeds, then raise the heat. Bring to the boil, then reduce the heat to a gentle simmer and cook for about 45 min, until it is reduced and thickened and most of the liquid has been absorbed.  
   
   
   
   
   
   
   
   
   
   
   
   
3. Ladle into sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps.
4. Store in a cool, dark place.
5. Allow the flavours to mature for 1 month and refrigerate after opening.