About this recipe:This is a foolproof mango chutney that's one to keep in the recipe book for years to come. My favourite chutney by far, with just the right amount of heat for me. Great for using overripe mangoes that you can sometimes find on offer. I hope you enjoy this mango chutney!
1 dessertspoon chilli powder or crushed chilli flakes
1/2 teaspoon salt
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Method Prep:15min › Cook:30min › Ready in:45min
In a large large stainless steel saucepan over high heat, combine the apples, mangoes, sugar, onions, vinegar and ginger. Bring to the boil, then reduce the heat to a simmer. Allow to simmer uncovered for 15-20 minutes, until the fruit is tender.
Add lemon juice, mustard powder, chilli powder and salt. Continue to simmer for 5 more minutes.
Spoon into hot sterilised jars and seal.
You can try using curry powder in place of the chilli powder. You can also use Cayenne pepper instead of chilli powder.
Brown sugar can be used, but note that this will result in a darker-coloured chutney!
Well, it's in the jars cooling and the hot version tasted great... Really looking forward to trying it properly. Any ideas how long it will keep? (Not that I am expecting it to be around long!) - 18 Nov 2012
Easy peasy - great recipe - I added some more chilli as like mine hotter - doesnt look much liquid when you start - but it makes own juice - this made 3 decent sized jars. will defo make at Xmas - 13 Apr 2012