Saturday night is CURRY NIGHT at mine when I have friends round for dinner – no ifs or buts – it’s something that just has to be done and it should come as no surprise that I don’t go to our local ‘Indian’ to get a take-away.
I always try to have the usual accompaniments and condiments too – the full monty; popadums, home-made onion bhaji, somosas and pakoras, raita, hot lime pickle and of course my home made mango chutney!
So I’ve come up with this recipe, which works great if you use a large saucepan or a preserving pan. This chutney has quite a ‘kick’ to it, but my mates love it and hope that you do to.
If are going to make this recipe in your Thermomix, then I suggest that you half the ingredients below.
I find that using Kashmiri chilli powder works very well. Cyrus Todiwala (The Incredible Spice Men) told us about using Kashmiri chilli at the 2016 Thermomix Conference and we’ve been using it religiously ever since – it gives a lovely after-burn. However, this is one of those recipes that is really easy to follow and you can adjust the spice ingredients to suit your family requirements.
- 2 x large cloves garlic – de-skinned
- 20g fresh ginger – de-skinned
- 150g onion – skinned & halved
- 3 x bramley apples
- 500ml white wine vinegar
- 400g golden granulated sugar
- 2 x tsp ground cardamom
- 2 x tsp ground cumin
- 2 x tsp ground coriander
- 1 x tsp ground tumeric
- 2 x tsp Kashmiri chilli powder
- Roughly chop the onion around 1cm and grate the garlic and ginger and set to one side.
- For TM5 – Cut the ginger into coins and place into your TM bowl with the garlic and onion. Chop for 5 seconds / speed 5, scrape down and turn out into a separate bowl and set to one side.
- Peel and stone the mangos and chop the flesh to around 1cm dice and set to one side.
- Add the vinegar and sugar to a large pan or preserving pan over a medium heat, stirring occasionally until the sugar dissolves. Bring to the boil and allow the liquid to reduce by a couple of centimetres.
- For TM5 – Add vinegar and sugar to TM bowl. Bring to the boil 5 minutes / 100oC
/ Speed 2. Reduce and concentrate the liquid. Remove MC and cover the lid with the simmering basket and cook 20 minutes / Varoma / Speed 2.
- Peel and de-seed apples and chop into rough 1cm dice. Place prepared apples into a bowl of water and lemon juice until all the apple is chopped.
- Add the prepared mango, apple, onion, garlic and ginger to the vinegar and sugar mixture. Add all of the spices and stir well. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency.
- For TM5 – Add the prepared mango, apple, onion, garlic and ginger to the vinegar and sugar mixture. Add all of the spices. Using the simmering basket instead of the measuring cup, cook for 30-45 min / Varoma / Reverse / Speed spoon until it has a thick, syrupy consistency.
- Prepare Kilner jars. Clean thoroughly, dry and then sterilize.
- Using the TM lid, place over the jar opening and ladle the hot chutney into the warmed jars.
- Allow to cool before closing the lid. When cool, label and date before storing.
- Once opened, store in your refrigerator.
- Kilner jars are great, but can be quite expensive. You can buy Kilner style jars from stores like IKEA for a fraction of the cost. The ones shown above cost under £1.00 each!