Hot Mango Chutney
|Mangoes||2 Large, chopped into chunks (peeled)|
|Root ginger||3⁄4 Inch, finely chopped (2cm - fresh)|
|Red chilies/Green chilies||3 Small, chopped (seeded - leave the seeds in for more heat)|
|Onion||175 Gram, roughly chopped (6 Ounce)|
|Garlic||1 Clove (5 gm), roughly chopped|
|Cooking apple||450 Gram, roughly chopped (1 Pound - peeled)|
|White wine vinegar||600 Milliliter (1 Pint)|
|Ground cinnamon||1⁄2 Teaspoon|
|Demerara sugar||225 Gram (8 Ounce)|
|Granulated sugar||225 Gram (8 Ounce)|
Put all the ingredients except the sugars in a preserving pan or a large heavy-based saucepan. bring to the boil and simmer gently for about 10 minutes or until the fruit is beginning to soften.
Add the sugars and heat gently, stirring until the sugar has dissolved, then bring to the boil. reduce the heat and simmer uncovered for about 45 minutes, stirring occasionally until thick.
Cool the chutney slightly, then spoon into jars, cover and seal.