Mango Chutney

1. Place the mango slices in a large bowl and sprinkle with salt. Let stand overnight.
2. The next day, drain off the juice and rinse the fruit.
3. Place the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan.
4. Cook over low heat to dissolve the sugar
5. Bring to a boil.
6. Add the mangoes.
7. Simmer for 30 minutes until the chutney is thick and syrupy.
8. Pour the mango chutney into sterilized jars and seal.
9. Serve it alongside rice, dosa, idli or chapati.

Tip:

Keep your meal warm and tasty by storing it in a Vaya Tyffyn box. No need to reheat your food in the microwave oven. Not when your Vaya Tyffyn box can keep it steaming hot as if it was just delivered from the pot!

Trivia

According to ‘India and the Origins of Chutneys’, many people believe chutneys to be an English invention. In fact, the dish originates from Northern India as a method of preserving food. Indeed, the word chutney itself is a corruption of the Indian chatni.