Mango and Apricot Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 mango (s)
- 600 g apricot (s)
- 1 banana (s)
- 150 g sultanas
- 400 g onion (s)
- 5 cloves garlic
- 2 hot peppers, red
- 35 g iner
- 400 g suar
- 300 ml apple cider vinegar, or white balsamic vinegar
- 1 teaspoon, heaped salt
- 2 tablespoon mustard seeds, yellow
- 1 teaspoon, leveled cumin
- 1 teaspoon, heaped turmeric
- 1 teaspoon cinnamon powder
- clove Teaspoon powder
Print Recipe
Pin Recipe Instructions
- Cut the mangoes, apricots, banana and onions into small cubes. Finely chop the peppers and ginger. Squeeze the garlic and put everything in a large saucepan. Add the sultanas, vinegar, sugar and the spices and let everything steep for a few hours.
- Then bring to the boil and simmer on a low heat for 1 hour until the chutney has the creamy consistency of jam. Stir often so that nothing begins to stick. Season with salt and fill hot into glasses with twist-off lids.
- The chutney can be kept for one year if unopened. Store opened glasses in the refrigerator.
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