- Put the brown sugar into the blender jug with 3 tablespoons of water and, with the measuring beaker in place, caramelise for 6 minutes/130 °C/speed setting 1.
- Halve and quarter the onions, peel the garlic clove, and halve, deseed and wash the chilli pod inside and out. Put the onion quarters, garlic clove, chilli pod and 1 teaspoon of salt into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5.
- Then use the spatula to scrape the mixture down the inside of the blender jug and then continue to chop, with the measuring beaker in place, for 10 seconds/speed setting 5.
- Peel the apple, cut into quarters and remove the core. Also place in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug.
- Add the cubed mango and the apple cider vinegar and, the measuring beaker not inserted, but with the cooking pot on the blender jug lid as a splash guard, boil down with the reverse button/1 hour 15 minutes/90 °C/speed setting 1.
- Once the cooking time has elapsed, check the consistency, and if the chutney still seems too liquid, continue to boil down, the measuring beaker not inserted, with the reverse button/15 minutes/90 °C/speed setting 1.
- Season the mango chutney to taste with salt and, with the measuring beaker in place, mix for 5 seconds/speed setting 3. Then while still hot, pour the mixture into sterilised screw-top jars, seal well and stand them upside down for 5 minutes. Then turn them the right way up and allow to cool down completely to room temperature.
This mango chutney goes particularly well with barbecued poultry, lamb and vegetables.
If stored unopened in a cool, dark place, the chutney will keep for approximately 6 months.
Bon appétit with Monsieur Cuisine