Displaying items by tag: chutney

Thank you Mrs Bennett for sharing your Mango Chutney recipe with us. Keeley Bennett makes pickles and chutneys from her home in Polstead, Suffolk using recipes handed down through four generations of the family. You will find Mrs.Bennett's Pickles and Chutneys at Lavenham Farmer's Market or look out for her products in farm shops and local deli's. Keeley says that she finds most people like a mango chutney with their poppadoms even if they don't like a chutney with their cheese!

MANGO CHUTNEY

Ingredients:
900g ripe mangoes - peeled, stoned and chopped
300ml of cider vinegar
225g cooking apples - peeled, cored and chopped
1 large onion, finely chopped
1 large clove of garlic (or two small ones) - crushed
200g demerara sugar
5cm root ginger - peeled and grated
1 teaspoon of cumin seeds

Method:
1. Prepare the mango and place in a bowl with the salt. Set aside while
you prepare the rest of the vegetables.
2. Place the vinegar in the pan and heat gently (do not boil). Add the
sugar slowly until all of it has dissolved.
3. Add all of the remaining ingredients to the pan and bring to the
boil, stirring frequently so that the ingredients do not catch on the
bottom of the pan. Reduce the heat and simmer for approximately 1 hour,
stirring occasionally and until the chutney is thick.
4. Place into sterilised jars*. Leave for approximately 3 weeks to
allow the ingredients to mature.* You can easily sterilise jars by placing clean jars (and lids) into a hot oven for 10 minutes. Obviously taking care when handling them.

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I made this vat of chutney from the very last of my greenhouse green tomatoes and some delicious Bramley apples from my Dad's garden. I had no small jars so I'll leave it in this enormous jar to mature. This is my mother's recipe.

Sarah is making delicious chutney, jams, pickles and relishes at home - most of it from produce she has grown herself. Here is her Hot Chili Jelly recipe - adapted from the River Cottage Preserves book.

750g to 1kg of bell peppers and 100g hot chillies (any colour will do, I like to mix them up)
Large chunk of fresh root ginger - peeled
300ml cider vinegar (you may need an extra 50ml if using more peppers) or other vinegar works if it's all you have.
1 kg preserving sugar (with pectin added)
Juice of 2 limes
A few mint leaves
1 tsp salt

Please wear gloves for the chili's if necessary - then slice all peppers and chillies in half length ways and remove seeds. Finely chop the chillies, peppers, root ginger and mint (in a food processor) then place into a large pan.

Add the vinegar and slowly bring to simmering point. Add sugar, lime juice and salt, stir until the sugar has dissolved and it begins to boil.

Boil for 5 minutes and remove from the heat. Cool for 5 minutes and pot into sterilised jars. Use within 12 months.

You can order from Sarah direct - contact her at This email address is being protected from spambots. You need JavaScript enabled to view it.