Mango chutney Photo: Think stock 2.25 kg green mangoes (4–5), stoned, peeled and chopped
1 teaspoon pickling salt11/4 cups (310 ml) cider vinegar11/4 cups (310 ml) non-alcoholic
apple cider, or apple juice1 tablespoon chopped fresh ginger2 teaspoons ground cayenne pepper11/2 cups (345 g) firmly packed
soft brown sugar1 In a large, non-metallic bowl, sprinkle the mangoes with the salt. Set aside for 24 hours.
2 Rinse the mangoes under cold, running water, then drain thoroughly and place in a very large, heavy-based, non-metallic saucepan. Add the vinegar, apple cider, ginger, cayenne pepper, onion and sugar. Simmer the mixture, uncovered, over low heat for 30 to 40 minutes.
3 Spoon the chutney into six warm, sterilized, wide-mouthed 250 ml jars, leaving a 3 mm space between the top of the chutney and the rim of the jar. Wipe the rims, cover the jars and process for 10 minutes in boiling water. Cool, label, date and store in a cool, dark place; the chutney will be ready to eat in 4 weeks. Once a jar has been opened, store in the refrigerator.
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