Last week, I got a few kilograms of raw apples from our next door neighbour. This was a perfect opportunity to re-visit this recipe and update it. I used cane sugar instead of white sugar and green raisins instead of the usual black raisins. Turned out quite nice!

I tested it out with friends at dinner last night. It works well with both Indian meals, and more continental dishes like roast leg of lamb. Enjoy!

Ingredients

1 1/2 kg raw mango

1 1/2 kg sugar

1 tsp salt

85 gms ginger (1/2 to be ground & 1/2 chopped fine)

85 gms garlic (1/2 to be ground & 1/2 chopped fine)

30 gms red chillies

½ l vinegar

450 gms raisins (optional)

100 gms handful cashews, chopped (optional)

Putting it together

Peel the mangoes & grate coarse cut. Alternatively, you can chop the mangoes into small cubes. Mix with salt & sugar and leave for an hour.

Grind ½ quantity of garlic & ginger together with all the red chillies and a little vinegar to a fine paste.

Slice the rest of the garlic & ginger finely.

Cook the mango, sugar mixture on low heat until slightly transparent.

Remove from the heat. Add the ground paste and cut garlic , ginger, vinegar and mix well.

1 lb raisins and ¼ lb cashews chopped can be added for taste.

Return to the heat and cook on low until the chutney is slightly thickened.

Apple chutney

Getting raw mangoes in Oslo is not that easy. So I decided to try the mango chutney recipe with apples. As you can see, I dropped the garlic and cashews. Ginger, raisins and apples work really well together. The chutney turned out really good.

950 gms apples, weighed after peeling, coring

400 gms sugar

2 tbsp chilli powder

1/4 tsp clove powder

1/4 tsp cinnamon

1/2 dl vinegar

1 inch ginger – finely chopped ( optional, but I recommend you try a small batch with ginger before dropping it)

1 dl raisins

Putting it together

Peel and core apples and chop into cubes, approx 1 cm cubes. Mix with sugar and leave for an hour.

Add ginger and spices to the mango Cook the mango, sugar mixture on high heat until slightly transparent.

Remove from the heat. Add the raisins and vinegar and mix well.

Return to the heat and cook on low until the chutney is slightly thickened.