Thursday, 24 April 2014 13:53

    Our May Dish of the Day is Mrs Bennett

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    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.

    Read 26732 times Last modified on Tuesday, 17 June 2014 13:39

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