Dried Mango Chutney Recipe

I just love mangoes and indulge in fresh or dried ones whenever I can. I’ve previously made a Mango Chutney using fresh mangoes but then I read that a chutney made with dried mangoes has a richer mango flavour – so of course I had to try it out. I looked at a few recipes online and adapted my own to ingredients that I had.

500g dried mango slices
1 garlic bulb, cloves separated and peeled
1 medium-hot red chilli, deseeded and roughly chopped
25g piece of ginger, peeled and roughly chopped
Peeled zest of 1 orange (I used dried and soaked it with the mango)
Juice of 1 lemon
1 tbsp canola oil
2 tbsp mustard seeds
2 tsp fenugreek seeds
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
500g cooking apples (about 4 granny smith apples)
4 onions
350g brown sugar
500ml cider vinegar
1 tsp salt
1 tsp pepper

Chop mango slices and put into a bowl with 1.5 litres water. Cover and leave to soak overnight.

Put the garlic, chilli and ginger in a food processor with the orange zest and lemon juice and process to a paste.

Peel, core and chop the apples and the onions.

Heat the oil in your preserving 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 spice paste and fry, stirring, for a couple of minutes. Add the ground spices and fry for another minute.

Tip mangoes and liquid into the preserving pan along with the apples, onions, 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, stirring frequently – particularly towards the end of cooking to ensure it doesn’t stick.

When the chutney has thickened, ladle into hot, sterilised jars and seal. Makes about 8-10 200ml jars.