Apricots are in their prime at the moment and so many have found their way into the preserving jars and jam pot. Normally I make apricot chutney of course, to serve with meats, or mixed with sour cream to serve with chicken schnitzel or to add to a meatball type mixture or casserole ….. it’s one of the most versatile of chutneys.
However, daughter Courtney arrived yesterday with 3 large mangoes that she had left over from some cooking she had been doing. There was not enough to make a full batch of mango chutney, so we combined apricots and the mangoes to make the following chutney. We were very pleased with the result – it has a bit more character than the recipe made with just apricots.
Of course it could be made with all mangoes if you have the luxury of many – I have done this also and it’s very nice. In that case I would add half a teaspoon of ground ginger or 2 teaspoons grated green ginger root and step up the amount of chillies.
This is quite a small batch because we had so few mangoes – however, you could double the recipe easily.
Mango and Apricot Chutney
450g mango flesh (about 3 large mangos)
300g apricots, stoned weight (you will need about 400g in total with stones)
250g peeled onions, diced
1 to 2 long red chillies, de-seeded and diced, optional
½ teaspoon mixed spice
½ teaspoon curry powder
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup cider vinegar
Chop the mango flesh and apricots and place in a saucepan with the rest of the ingredients. Bring to the boil, stirring.
Reduce heat to a simmer and cook the chutney for about one hour until a chutney-like consistency is reached.
Pour into warm sterilised jars and seal immediately.