Name: Mango, apple and passionfruit chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Mango, apple and passionfruit chutney

This beautifully flavoured mango, apple and passionfruit chutney recipe is an exceptional accompaniment to savoury dishes. Serve for lunch on a wooden platter with ham, cheese and crusty bread

Makes 2 cup

Prep

10M

Cook

20M

Total

30M

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.

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.

Note

Women's Weekly Food

Ingredients

Method

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