Lady Lunchalot

The scent of mango has been haunting my kitchen. I bought a couple of exquisite mangos from the Fruiteria in Yarraville. They smelled so tropical and summery, I couldn’t bring myself to put them in the fridge, so I left them in a bowl by the kitchen door and let the scent waft through the house for a day or so.

When I got home from work last night I knew that I either had to eat them or cook them quickly, as they would have been past their prime within the next day or so. They were so lovely, I couldn’t bear to see them vanish (even if it was down my throat) so I decided to preserve them a little longer in a chutney.

Ingredients

• Two very ripe, large mangoes, chopped
• 3 large apples, peeled and chopped
• Half a cup of vinegar
• A couple of cinnamon sticks
• Juice from half a lemon
• Half a red capsicum
• 1.5 cups of sugar
• Some sultanas
• A healthy-sized knob of fresh ginger, grated
• Nutmeg, cinnamon, curry powder, galangal, salt, coriander seeds to taste. (Go easy on the curry powder)

Mix everything except the spices and lemon juice in a pot and simmer for about 20 minutes until the fruit is mushy. Mix in spices. Pour into sterilised jars and seal. Process in a hot water bath for 15 minutes.