Mango Chutney

Ahead of Friday’s Indian Dinner party I have done a trial run of the Matar Paneer which is very nice and have made my own Chutney today, based on a BBC Food recipe. It’s much easier than I thought it would be really and worth the effort. You really do get to see just how bad for you it is though….!

Potato and Pea Samosa’s – a Shelina ( Masterchef) recipe should be coming later too if the poorly child is still in front of the tv.

You need to start this recpie the day before – something I didn’t realise yesterday when I got all the ingredients out.

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Mango Chutney.

1 large ripe Mango, peeled and sliced.
1 small cooking apple – peeled and chopped
1 clove of garlic – Crushed
1 tsp grated ginger
100g Caster Sugar
1/2 pint White wine vinegar
1/2 green chilli – chopped. ( keep seeds if you want it spicy)
1/2 teaspoon cayenne pepper or chilli powder
1/2 teaspoon nigella seeds.
1 teaspoon English mustard powder.
Salt.

The night before put the sliced mango in a bowl and season with salt. Leave overnight.

Drain the water from the mango and rinse thoroughly.

Add everything but the mango to a pan and dissolve the sugar on a low heat.

Bring to the boil then add the mango.

Simmer for 20 minutes until thick and sticky

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I blended mine at this point as I like it runny but you can leave it as it is if you like or even remove half and blend the rest to give it a slightly lumpy texture.

All ready for my poppadoms now!

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