This Chutney is one of my favourites, it’s sweet and spicy which I love.  The colour of this chutney is amazing, a bright yellow with red flecks, the yellow is almost luminous!

I can eat this with anything, it is a great accompaniment with an Indian curry but also great with cheese, it would work well with my chilli con carne too adding a slight sweetness on the side….

https://lululemonandlace.com/recipes/mexico/my-ultimate-chilli-con-carne/

https://lululemonandlace.com/recipes/curries/

Ingredients:

50g red chillies de-seeded (Aunt H used a mix of birds eye and bishop crown as it was all we had, any red chillies are fine)

1 large lemon peel only

7 large mangoes diced

2 cups white wine or cider vinegar

3 cups sugar granulated is fine

Method:

After you have removed the seeds from the chillies, diced the mangoes and peeled the lemon pop it all in a deep pan then pour over the sugar.

Then the vinegar.

Place on a high heat and bring to a boil then turn to medium and let it bubble away for around 45 minutes to 1 hour. Keep stirring the pan as it can stick, you do not want to over cook it as it will lose the amazing colour and become dark, Auntie Heather’s was done in 45 minutes. It might look runny but it thickens on standing.

Do the plate test; pop a plate in the freezer at the beginning of cooking, then after 40 minutes remove from the freezer drop a little chutney on the plate and run your finger through it, if it is thick and you can push it with your finger it is done.

Once it is done carefully remove the lemon peel and pop into sterilised jars. It will make 4-5 jam jars.

A beautiful yellow colour, what a lovely sheen this chutney has. There you go, so simple and tasty, well done Auntie Heather ❤ ❤

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