Sunday, January 8, 2012

Indian Mango and Apple Chutney

Gone are the days where afternoons were spent in the kitchen making chutney and relish for school fetes but no longer is that the case in this household. Since rekindling the family's love affair with chutney this sweet and spicy fruit conserve just can't be kept up to demand. Generally it's recommended to use green mangos although I prefer to use the overly ripened ones. They add a sweeter more caramelized flavour to the chutney and you can usually find a tray of them at the green grocer for only a fraction of the price.

Preparation time: 20 minutes
Cooking time:      3 hours
Ingredients:        250 grams of diced mango  
                         250 grams of diced cooking apples
                         1 cup of water
                         4 tsp of crushed garlic
                         2 tsp of grated ginger
                         1/2 tsp of chilli powder or cayenne pepper
                         3 tsp of salt
                         2 cardamon pods
                         1 cup of white vinegar
                         1 and 1/4 cup of sugar
                         10 almonds
                         1/4 raisins or chopped dates

In a large pot simmer garlic, ginger, chilli powder, salt, crushed cardamon pods, mango, apple and water. Stir occasionally until well absorbed. Add vinegar, almonds and raisins and simmer until the mixture thickens. Don't forget that the mixture will continue to thicken as it cools.

Sterilize glass jars by simmering them in a large pot before filling with the chutney. 

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