Spiced Mango Chutney 2011

Christmas Gifts: Mango Chutney
So two years ago I made Spiced Mango Chutney, got very positive feedback from those I gave it to, and I’ve been fondly thinking of it ever since. Time to make some more! This year we elected to cook it in the slow cooker on low heat, for about 10 hours, used dark brown sugar instead of light brown (it’s what we had),  and tried adding some mustard seeds in pace of the nigella. We still had some of the plastic preserving jars last over to use,  but this time we didn’t try sterilising them (which lead to jar melting last time), but just spooned it in once it had cooled a bit. To be honest we eat the chutney so quickly,  you don’t really need to preserve, just keep it in the fridge.

And it’s still fabulous with sharp cheddar cheese on a corn thin. Mmmm… corn thins…


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