250 ml (8 fl oz) distilled malt vinegar
250 g (8 oz) granulated sugar
2 large red chillies, halved, deseeded and finely chopped
3.5 cm (1.5 inch) piece of fresh root ginger. peeled and finely chopped
2 teaspoons black mustard seeds
1 teaspoon cumin seeds, roughly crushed
1 teaspoon coriander seeds, roughly crushed
2 teaspoon ground turmeric
2 teaspoon salt
2 large mangoes, peeled, stoned and diced
1 large pineapple, peeled, cored and diced
2 onions, finely chopped


1.Preheat the slow cooker if necessary. Put the vinegar and sugar in a non-reactive saucepan and heat gently. stirring, until the sugar has dissolved.
2.Mix in the red chillies, ginger, mustard seeds, crushed spices, turmeric, salt and pepper to taste.
3.Put the mangoes, pineapple and onions into the slow cooker pot, pour over the hot vinegar mixture, then cover and cook on high for 4-5 hours until the fruit is almost translucent.
4.Warm the 4 sterilized jars in a low oven for 5 minutes. Mash the fruit slightly, if liked, then ladle the chutney into the warm jars to the very top and press down well, making sure there are no air pockets.
5.Seal each jar with a screw-top lid, label and leave to cool. Store in a cool, dry place for up to 3 months.
6.Once opened, store in the refrigerator and consume within 2 weeks.
7.FOR SWEET TROPICAL MANGO & PINEAPPLE CHUTNEY, omit the chillies and continue as above.

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