Dried mango chutney
Mango chutney is such a great standby, not just for serving with curries, but also for adding to sauces and dressings, and making a great Cheddar and chutney sandwich. Paradoxically perhaps, using dried rather than fresh mango makes for a fruitier and frankly more mango-y chutney. The spicing here is inspired by a wonderful recipe from Fiona Colonnese, a past winner of the River Cottage Preserves Competition.
Prep 10mins Cook 2hrs
If your mango pieces are on the large side, chop them roughly. If they are very tough and leathery, you might find it easier to do this after they've been soaked.
Put the dried mango slices into a bowl, pour over 1.5 litres water, cover and leave to soak overnight. Sterilise your preserve jars by washing them thoroughly in hot soapy water, rinsing well, then putting them upside down on a tray in a low oven (at 120°C/Gas 1/2) to dry out and heat up. (Wide-necked jars make it much easier to pot the chutney.)
Put the garlic, chillies and ginger in a food processor with the orange zest and juice and process to a paste. Heat the oil in a frying pan over a medium heat, add the mustard and fenugreek seeds and fry for a minute or so until they start to pop.
Add the garlicky paste and fry for a couple of minutes, stirring so that it does not burn. Add the ground spices and fry another minute.
Tip the mangoes and their liquid into a large, stainless steel saucepan or preserving pan. Peel, core and chop the apples and add to the pan with the onions, spice paste, sugar, vinegar, salt and pepper.
Stir over a low heat until the sugar dissolves, then bring to the boil. Simmer, uncovered, for 1.5–2 hours, until rich and thick, stirring frequently – particularly towards the end of cooking to ensure it doesn't stick.
Ladle the chutney into the hot, sterilised jars and seal with vinegar-proof lids. Store in a cool, dry place and leave to mature for at least 8 weeks before using. Use within 2 years.
Makes five 340ml jars
- 500g dried mango slices
- 1 garlic bulb, cloves separated and peeled
- 2 medium-hot red chillies, deseeded and roughly chopped
- 25g piece of ginger, peeled and roughly chopped
- Finely grated zest and juice of 1 orange
- 1 tablespoon sunflower or rapeseed oil
- 2 tablespoons mustard seeds
- 2 teaspoons fenugreek seeds
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 500g cooking apples
- 4 onions, chopped
- 350g light brown sugar
- 500ml cider vinegar
- 1 teaspoon salt
- 1 teaspoon freshly
- Ground black pepper
This recipe is taken from...
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