Recipe by Abby Girl
This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers...over a warmed wheel of brie cheese...in marinades, salads and dressings. The possibilities are endless.
Top Review by Elly in Canada
Very yummy! I had frozen mango cubes to use up (2 cups) and 4 cups of apples; I followed the recipe as written and it worked fine.I did not have a pepper, I forgot I had added it to a pot of soup yesterday!! Duh!! As the previous reviewer noted, this is a mildly spiced chutney, the sweetness was fine for our taste. The grated ginger does give it a bit of a bite, love it!!! Updated 9/21 - I added 1/2 cup to my favourite BBQ sauce and basted some pork ribs with the mixture, really tasty!!
- 2 apples, peeled, cored, and chopped (or peaches)
- 3 large mangoes, peeled and chopped
- 1 medium sweet red pepper, chopped
- 354.88 ml sugar
- 236.59 ml onion, finely chopped
- 118.29 ml golden raisin
- 118.29 ml white vinegar
- 59.14 ml gingerroot, peeled and grated
- 14.79 ml lemon juice
- 9.85 ml curry powder
- 2.46 ml nutmeg
- 2.46 ml cinnamon
- 2.46 ml salt
Directions See How It's Made
- Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
- Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
- Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.