Ingredients
Method
1.In a large heavy-based saucepan, combine all the ingredients.
2.Stir over low heat until sugar dissolves. Bring to the boil on high, then reduce heat to medium. Simmer for 12-15 minutes, stirring occasionally, until apple is tender and mixture thickens.
3.Ladle chutney into warm, sterilised jars and seal. For a ploughman’s-style lunch, serve chutney on a wooden platter with ham, cheese and crusty bread.
Note
- When mangoes are in season, try to use fresh ones instead of canned. You’ll need 2 medium sized mangoes, peeled and seeds removed, for this chutney.