- 3-4 large Bramley apples; 700 g when de-cored and chopped
- 3 large carrots; 300 g when chopped
- 200 g sugar
- 50 g sultanas
- 250 g Aspall Cyder Vinegar
- 1 tsp flakey sea salt
- ½ tsp turmeric
Apple & carrot ‘mango’ chutney
A RECIPE BY @JOEYANDKATYCOOK
Serves: 3-4 jam jars
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Prep time: 10 minutes
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Cooking time: 20 - 25 minutes
A British version of the much loved mango chutney to serve with all manner of curries. This chutney is sweet and tangy, and particularly fantastic with our Venison Vindaloo. The ingredient list is simple allowing the natural sweetness of the Autumnal fruit and veg take centre stage along with the pleasing tang of the apple cyder vinegar.
This recipe makes a generous batch of chutney. Sterilise your jars before filling and the chutney will last up to 3 months at room temperature or 6 months if kept in the fridge unopened. Once opened, use within a month.
This recipe makes a generous batch of chutney. Sterilise your jars before filling and the chutney will last up to 3 months at room temperature or 6 months if kept in the fridge unopened. Once opened, use within a month.
- 3-4 large Bramley apples; 700 g when de-cored and chopped
- 3 large carrots; 300 g when chopped
- 200 g sugar
- 50 g sultanas
- 250 g Aspall Cyder Vinegar
- 1 tsp flakey sea salt
- ½ tsp turmeric
- De-core the apples and chunky chop, and top and tail the carrots then finely slice. We like to leave the skin on both.
- In a large heavy bottomed saucepan combine the diced apple, sliced carrot, sugar, sultanas, Aspall’s Cyder Vinegar, flakey sea salt and turmeric - for that golden mango chutney colour!
- Pop on the lid and bring to a simmer. Simmer for 10 minutes with the lid on, and a further 10 minutes with the lid off to reduce slightly. Stir often to encourage the Bramley apples to break down.
- Allow the chutney to cool before transferring to a blender and whizzing until your desired texture is achieved; we like it smooth to contrast the textural venison vindaloo.
- Store in sterilized glass jars and enjoy with curries, ploughman’s lunches and cheese sandwiches.
ingredients
method
- De-core the apples and chunky chop, and top and tail the carrots then finely slice. We like to leave the skin on both.
- In a large heavy bottomed saucepan combine the diced apple, sliced carrot, sugar, sultanas, Aspall’s Cyder Vinegar, flakey sea salt and turmeric - for that golden mango chutney colour!
- Pop on the lid and bring to a simmer. Simmer for 10 minutes with the lid on, and a further 10 minutes with the lid off to reduce slightly. Stir often to encourage the Bramley apples to break down.
- Allow the chutney to cool before transferring to a blender and whizzing until your desired texture is achieved; we like it smooth to contrast the textural venison vindaloo.
- Store in sterilized glass jars and enjoy with curries, ploughman’s lunches and cheese sandwiches.
