Early Preparations

A couple of  weeks ago when I went to Aldi they had Mangoes as one of the special offers and that gave me the idea to make Mango and Pepper Chutney ready for both the WI show and Bacton Fayre Day in August.........and to eat here of course.

Usually I would wait until my own peppers were ready but that would be too late. The schedule says that chutneys need to be made at least two months before the show to give them time to mature and a judge would taste and know.

This is my recipe which is also on the separate recipe page - quite a long way down.

MANGO CHUTNEY

3lb Mangoes ( 3 Very large or 5 small)

½ tsp salt

1 Large Red pepper (I used two as the bought ones weren't very big this time)

12oz cooking apples

15 fl oz distilled vinegar

1 large onion chopped

7oz sugar

1tsp ground ginger

 

Slice the mango flesh, place in a non metallic bowl, sprinkle with salt and set aside.

Put vinegar and sugar in a preserving  pan and heat gently until sugar is dissolved.

Add the peeled, cored and chopped apples, mangoes,onion and ginger to pan, bring to boil stirring regularly.

Reduce heat and simmer gently for about an hour, stirring more frequently until chutney is thick with no excess liquid.

Pour chutney into sterilised jars and seal with new sterilised lid.

Leave to mature for 4 weeks and use within a year.

 

This made 6 various sized jars of delicious fruity chutney and although it says use within a year, the jar in the fridge that I'm using is the last of some  made in 2020 and is still fine.

 

 

 

Don't think I will need 6 jars so some will be given away - but perhaps a bit too early in the year to save them for the Christmas hampers.

Back Tomorrow

Sue