Spicy Banana & Mango Chutney
Spicy Banana & Mango Chutney - the perfect accompaniment to any curry or cheeseboard.
Servings 1 600 ml
Ingredients
- ½ tsp Cumin seeds
- 500 ml Distilled vinegar
- 500 ml water
- 325 g Light brown Muscovado sugar
- 1.25 kg Bananas peeled and sliced
- 100 g Raisins
- 200 g Dried mango diced if not already
- 325 g Cooking apples Bramleys, peeled and diced
- 2 tsp Ground ginger
- ½ tsp Salt
- ½ tsp Hot chilli powder
- 1 ½ tsp Ground mace
- 1 Orange juice and zest
- 1 Lime juice and zest
Instructions
- Dry fry the cumin seeds in the base of a preserving pan, stirring constantly for about a minute until golden.
- Add the vinegar and water plus all the other ingredients except the lime juice and zest.
- Cook over a low heat, stirring, to dissolve the sugar.
- Bring slowly to the boil.
- Lower heat to a simmer, keep stirring, (you don't want it to stick) and cook for 45 minutes or until there's just a single layer of liquid on the surface.
- Add lime juice and zest and simmer, still stirring, for another 5 minutes.
- Ladle into hot sterilized jars and seal immediately, labelling when cool. (I used 3 x 500 ml jars with a little spare).
- Store in a cool, dark place for 6 – 8 weeks before using.
- Refrigerate after opening.