3 medium apples, peeled, cored and chopped2 large mangoes, peeled and chopped1/2 medium sweet red pepper, chopped1 1/2 c sugar1 medium onion, finely chopped1/2 cup raisins1/2 cup white vinegar1/4 cup chopped fresh ginger1 tbsp lemon juice2 tsp curry powder1/2 tsp nutmeg1/2 tsp cinnamon
1/2 tsp salt
Combine mango, apple, pepper, onion, sugar, raisins, ginger, and vinegar in a pan. Bring to a boil over high heat, then reduce heat and simmer gently for 20 minutes, stirring occasionally.
Add lemon juice, curry powder, nutmeg, cinnamon, and salt.
Boil gently for an additional 5 minutes.
Ladle chutney into jars. If preserving, follow canning procedures and let cool completely. Yields 5 cups.
Adapted from Food.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 53 of 2015.