Flower, Basil, Tomato and Buffalo Mozzarella Salad
"Basil and tomato are great companion plants, and I always add a little basil to my tomato salads. I...
2 large, fairly ripe mangoes
1 chopped apple, any variety
A thumb-sized piece of ginger, finely chopped
2 cloves of garlic, finely chopped
300mL white wine vinegar
260g of caster sugar
1 tsp black onion seeds
A small shard of cinnamon bark
1 tsp turmeric
1 tsp chilli flakes
1/2 tsp chilli powder
A pinch of salt
The night before making the chutney, peek and cube the mangoes and sprinkle them with salt.
Put the apple, ginger, garlic, vinegar, sugar, onion seeds, cinnamon, turmeric, chilli flakes and chilli powder into a pan. Heat until the sugar has dissolved. Add the mango and bring to a gentle simmer.
Simmer the chutney for 30-40 minutes until it has a thick, sticky consistency. Season to taste.
If you are putting the chutney into a mason jar, be sure to sterilise and dry the glass jar to ensure the chutney will last for a few weeks.
Once the chutney is at its consistency, pour it into the mason jar and leave it to cool before sealing it.
This chutney only gets better with age!
~~ Recipe edited from FrugalFeeding.
Credits: Nick - Frugal Feeding
Photo Credits: Nick - Frugal Feeding