This is another absolute cracker! The original recipe came from the incredible Thane Prince - I have just added a little here and there. Just can't help myself! I have never seen a recipe where you make a puree from some of the ingredients like you do here, and it works really well. Using the whole lemon gives a really zesty taste and a really interesting chutney.
As I write this, I am actually eating some of this chutney with my Sunday supper of cheese and crackers. The fire is roaring, the sparkling elderflower is flowing (it is still dry-ish January) and it feels a little like heaven!
Ingredients
675g Dried Fruits - I actually cleared out the cupboard! I used dried cherries, apricots, raisins, dates
1.5kg Fresh Mango
3 Lemons, unwaxed or scrubbed
6 Fat Garlic Cloves. Peeled.
60g Fresh Root Ginger. Peeled.
4 Fresh Red Chillies
6 Cardamon Pods
1 tsp Mustard Seeds
675g Light Brown Sugar
1 ltr Distilled Vinegar
1 Good Pinch of Salt
Method
1. Put the lemons, the whole thing - peel included, but fish out the pips - garlic, ginger, chillies and onions into your food processor and blitz into a delicious puree. This smells wonderful!
2. Now put the spices into your pestle & mortar (take the seeds out of the cardamon pods) and crush to a fine powder
3. Put the peeled and chopped mango flesh into your jam pan, add the spices and lemon mixture along with the rest of the ingredients and bring to the boil.
4. When its bubbling, reduce the heat and simmer for about 30 minutes until its thick and lovely
5. Put into sterilised jars and store in a dark place. It only gets better with age, as we all do!
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