Peel the mango, take the pulp and cut into pieces. Peel the apples, seed, dice. Skin the shallots, chop coarsely. Put the shallots and the fruit pulp into a large saucepan, add the vinegar, sugar, mustard powder, 2 tablespoons grated ginger and a dash of Cayenne. Cook for 1 hour, stirring with a wooden spoon. Pour the boiling chutney in jars which were boiled and drained on a clean cloth. Fill to the top. Close hermetically without allowing to cool. Serve with a curry.
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For 4 to 5 jars of 1 lb each:
3 lbs pulp of mango
3 apples
1 2/3 lbs sugar
6 1/3 cups wine vinegar
3/4 lb shallots
Cayenne chili, powdered
1 tsp mustard powder
1 root ginger
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15
mn
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60
mn
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The chutney must be quite hot, add Cayenne chili to taste.
