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Mango and Apple Chutney

February 3, 2010

One of the disadvantages about moving to the beautiful rural Limousin Region of France is that it is harder to get all the foods we used to take for granted in the UK.

One of the advantages of living here is we have the time to experiment and make our own delicious versions. Make this and serve it with Chana-sag-aloo-dal (madras).

2 large mangos, peeled and diced

2 large apples, peeled and diced

1 large teaspoon sea salt

400g sugar

350mls cider vinegar

big chunk (inch and a half) ginger, peeled and grated

2 medium onions, finely diced

A couple of tablespoons of sultanas (this is optional)

1 heaped teaspoon turmeric and

1 heaped teaspoon cumin

1 heaped teaspoon corriander

1 heaped teaspoon mixed/all spice

1 heaped teaspoon gara masala

1/2 teaspoon chilli powder

1/2 teaspoon ground cardamom

1/2 teaspoon fenugreek

good squeeze of lemon juice

some black pepper

(You can adjust the spices to your taste. If you don’t have all the spices listed, don’t worry – use what you have. You could probably just use curry powder if that is all you have. You don’t want it too hot – well maybe YOU do – you want it to be spicy rather than hot.)

Put all of the above in a stainless steel pan (NOT aluminium). Bring to the boil. Simmer for 30 minutes with the lid on. Then for 30 minutes with the lid off.

Allow to cool, and then put into jars. Store in the fridge.

We will let you know how the flavours mature over the next month or so. But 12 hours after it tastes delicious.

To come: Lime pickle (takes a month to make, so come back and we will let you know how it is going).

3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes/bed and breakfast in Felletin, near Aubusson in the department of La Creuse, Limousin region.

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