We’re a nation brought up on chutney how can we not have chutney on Pesach??
Passover Mango Chutney
Servings
2 Servings
Ingredients
- little oil for frying
- 2 cup finely chopped onions
- 2 teaspoon crushed fresh garlic
- 8-10 jam tomatoes not too red peeled and chopped (drop them into boiling water for 1 minutes to make them easy to peel)
- 2 mangoes peeled and chopped (small)
- 2 inch piece fresh ginger grated
- 1 cinnamon stick
- 3 Granny Smith apples peeled, cored and grated
- 200 grams 7 oz. dried apricots, roughly chopped
- 1 red chili chopped (optional)
- 2 cup red wine
- 2 cup sugar
- salt and pepper to taste
Instructions
- Heat the oil in a large saucepan and fry the onions and garlic until the onions just start to turn brown around the edges.
- Add the rest of the ingredients.
- Bring to the boil, then reduce the heat and simmer for 2 -3 hours on low. Keep lid lying loosely on top.
- Stir every know and then, especially during the last hour of the cooking process but be careful as the sauce could bubble up and spit up at you. Not a very polite sauce!!
- The high sugar content in the recipe (which you need for a good chutney) may cause the sauce to catch quite easily at the bottom of the pot, so, please keep and eye on it. It’s really worth the effort.
- As it starts to darken in colour, keep stirring, then remove from the heat.
- It’s difficult to give an exact cooking time as liquids evaporate quicker or slower depending on the size of the pot used, but do it on a day when you’re going to be in the kitchen for a few hours.
- When cool, remove cinnamon stick and place chutney into sterilized glass jars with secure lids.
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