Make the most of a bag of Mangoes

 Mango & Apple Chutney

Spotting a bag of over ripe mangoes on the market, I set about making Mango and Apple Chutney. It’s a recipe adapted from one of Grandma’s easy Chutney recipes. This amount make about 3 small jars. It's out of the ‘Waste not, want’ repertoire.

2 apples (peeled, cored and chopped)

3 mangoes (stones removed, peeled and chopped)

2 onions (chopped)

2 cloves of garlic (finely chopped)

200g demerara sugar

125ml white wine vinegar

3 tbsps root ginger (grated)

2 tbsps lemon juice

1 tsp mustard powder

1 tsp cumin powder

½ tsp cayenne pepper

½ tsp turmeric

½ tsp salt

Combine the chopped apples, mangoes, onions, garlic, demerara sugar, vinegar and grated ginger in a large pan. Bring to the boil, then reduce the heat. Allow to simmer uncovered for about an hour until the fruit is tender. Add lemon juice, mustard powder, spices and salt. Continue to simmer for 5 to 10 more minutes until the chutney leaves a clear trail when a spoon is drawn across. Allow to cool and then spoon into clean jars.

Meryl’s tip : You can eat this Chutney straightaway. It doesn’t need a long time to mature but keeps well for a couple of months because of the high acidity content.