Mango, apple and passionfruit chutney

ingredients

• • 500 gram canned mango slices, drained (see tip)
  • 2 Granny Smith apples, peeled, cored, chopped
  • 2 cup brown sugar
  • 2 passionfruit, pulp only
  • 1/2 cup apple cider vinegar
  • 2 teaspoon grated ginger
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon salt
  • sliced ham, crumbly cheddar cheese, crusty bread to serve

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.

notes

• 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.