South Seas Chutney
Makes: about 1.5kg (3 lb 5oz)
Prep: 30 mins
Cooking time: about 2 hours
450g (1lb) onions, chopped
300ml (½ pint) raspberry vinegar
300ml (½ pint) white-wine vinegar
3 mangoes peeled and chopped (or use tinned mangoes as saves on peeling and chopping…)
432g can of crushed pineapple in juice
1 tablespoon graded fresh root ginger
3 teaspoons ground ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground clovers
½ teaspoon ground allspice
2 teaspoons lime juice
50g (2oz) sultanas
450g (1lb) golden granulated sugar
25g (1oz) flaked almonds
- Over a low-medium heat, in a jam preserving pan (or the biggest saucepan you have – this recipe will ‘spit’ when cooking) cook the onion in the vinegars for 5 minutes. Add the mangoes, pineapple with juice, ginger, spices and lime juice and cool until soft – about 40 mintes to 1 hour.
- Add the sultanas and salt and cook for a further 15 minutes.
- Add the sugar and cook until reduced and there is no free vinegar. (You should be able to draw a wooden spoon across the base of the pan and the mixture should not rush back to cover it).
- Add the almonds.
- Spoon into cooled, sterilised jars, seal and label.
- Store for 6-8 weeks before using.
Like most of my regularly-made chutneys this is taken (and lightly adapted) from
“Best Kept Secrets of the Women’s Institute – Jams, Pickles and Chutneys”.