I struggled to find a recipe I liked. They either called for a specific number of mangos and I wasn't sure if my enormous mangos were the same size as theirs or they called for a score of expensive ingredients that I'd have to go out and buy. In the end I found a generic chutney recipe here and threw in whatever I had in the larder that I felt would work.
This is my mango chutney recipe. I'm waiting for it to mature before I let the family pass judgement but I'm secretly really pleased with how it turned out.
4lb fruit comprising 3lb chopped mango and 1lb cooking apples
3 onions chopped
2 cloves garlic chopped
1 lemon thinly sliced and halved
7 cardamom pods crushed
2 teaspoons salt
Piece of fresh ginger chopped finely about 2 tbsp
4 small dried chilli peppers from last year's crop, crushed.
11/2 pints vinegar, this is what I had in my cupboard -
1/2 pint white distilled malt vinegar
1/4 pint brown malt vinegar
3/4 pint white wine vinegar
1/2 teaspoon saffron soaked in a tiny amount of hot water and and teaspoon powdered cumin waiting to be stirred in right at the very end.
I put everything on the list up to the sugar in the pan and let it simmer for about 20 minutes until the fruit was soft. Then I added the sugar and bought it up to a gently rolling boil for another hour until it had thickened and I could make a trail with my wooden spoon. I then spooned it into glass jars rescued from the recycling, dishwashed and heated up in the oven.
I foolishly let it catch on the bottom of the pan whilst I had picked up my crochet instead of stirring. It's perhaps a little more golden brown that it should ideally be but I couldn't taste it. In the spirit of St Valentine's day the jars just had to have tiny crochet entwined hearts for a label.
There is something very satisfying about having a row of homemade preserves on the shelf waiting for the family or friends to come visit for a curry night.