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Mango Chutney     CD    Veg   ACC  

 

Vegetarian   Fruit    Cold   Accompaniment   Preserves   Preserve  Preserving   Pickles  

 

Ingredients:

  1kg/2.2lb Mango, peeled and quartered

  675g/1 ½lb Apples, peeled and chopped

  100g/4oz Stoned Dates

  50g/2oz Sultanas

  50g/2oz Onion, finely chopped

  25g/1oz Salt

  Juice of 1 lemon

  1 Level teasp Cayenne Pepper

   ¼ teasp Nutmeg

  3 bay leaves

  600ml/20fl.oz. Vinegar

  1kg/2.2lb Sugar

  ½  fluid ounce of Lime Juice

 Instructions:

 

1. Place all the ingredients except the sugar and lime juice in a large bowl and mix well. Leave to stand for at least 3 hours. 

 

2. Prepare the jars (see note below).

 

3. Transfer to a large saucepan or preserving pan and bring to the boil over a medium heat. Simmer until tender, stirring constantly.

 

4. Add the sugar and lime juice then continue to simmer until it thickens.

 

5.  Spoon the hot mixture into warmed jars, cover, seal, label and store (see note below).

Notes:    see also General preparations

 

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

 

Filling and covering the jars –  Fill to within 1cm/ ½ inch of the top.  Whilst still hot,  cover with a waxed disc (wax side down) ,  immediately place a cellophane disc over the top then cover with a screw top lid.

 

Storage – Store in a cool dark place for 2-3 months before consuming.

 

 

 

 

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