Ingredients
Method
Place crushed chillies in a chefs pan with olive oil over medium heat.
Stir for a minute until fragrant. Add ginger, garlic, onion and capsicum and sauté for 3 minutes.
Add the mango and turn off the heat.Meanwhile, combine pineapple juice, vinegar, sugar and curry powder.
Mix well and add to the pan along with the raisins.
Bring the mixture to the boil. Reduce to a simmer and reduce for around half an hour or until required consistency is reached.
Decant into your sterilised jars.
Note: There’s no need for special equipment to sterilise jars. Simply place clean jars on a tray in a 100°C oven while you make the chutney, and fill and cap them while the jars and the chutney are both still hot. Recipe courtesy of Julie Goodwin and Westinghouse.
Note
The post Julie Goodwin’s curried mango chutney appeared first on Women's Weekly Food.