Sweet "Mango" Chutney (mango-less)

Based loosely on recipe 392 of Mrs Beeton's Book of Household Management, I had to make a few changes.  I have a tender place in my heart for anyone who applies garlic by the quarter pound, I must admit that some of the other ingredient quantities were a bit unusual to the modern taste.  So changes were made to method and quantities but without Mrs B's little book, I wouldn't have thought to make such a scrummy chutney.

Here's a little note that Mrs Beeton gives regarding her version of the recipe:

This recipe was given by a native to an English Lady, who had long been a resident in India, and who, since her return to her native country, has become quite celebrated amongst her friends for the excellence of this Eastern relish.

Sweet "Mango" Chutney
All ingredients are approximate

3 large onions
drizzle olive oil
2 Tbs mustard seed
1 Tbs powdered ginger
4 dry chilies lightly crushed (seeds included)
a large handful of garlic
At least 6 unripe apples, peeled, cored and cut into chunks less than 1 inch cubed.
1 cup raisins
2 cups apple cider vinegar or equivalent
1 to 2 cups of sugar
boiling water
2 Tbs salt


Chop the onions into about 1/2 inch chunks, in a large heavy bottom pot, fry onions on medium-low with olive oil until transparent
add mustard seed, ginger, chili and garlic to the onions, stir well, cook about one min
add apples, raisons and vinegar to the onion mix, bring to boil and then turn off heat
Mix 1 cup of sugar with 1 cup of boiling water to make a syrup.  Mix until sugar is dissolved
Add syrup and salt to the apples.  Mix well and bring back to a boil.  Taste and add more sugar as necessary.  Boil on high for about 5 to 15 min or until enough liquid has evaporated.  Mixture will thicken as it cools.
Place into washed (and if you like, sterilized) jars, seal with lid as per normal.  Because of the spices, salt and sugar, I didn't heat process these jars.  Mrs B never did, she just tightly wrapped the mouth of the jars with sheep bladders.  But as sheep bladders are hard to come by these days, so it's up to you to know how to safely can your food.  If you have any doubt, keep it in the fridge.

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From a very old blog of mine.

FINALLY, it's chutney making day again.

I'm so glad the recipe was still there.  I love this stuff.

Ingredients at the ready.  Jars sterilizing.

For some reason I remember this being more complicated.

It doesn't look very impressive at first.

But the smell!  So good!