Mango and Apricot Chutney

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

375g sugar

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.

3 thoughts on “Mango and Apricot Chutney

  1. Jo says:

    I made this one today, had to add some red onions as I didn’t have enough brown ones, and the red chilli was a little bit green, but that didn’t matter at all, tates delicious

    Like

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