Mango, Papaya & Orange Chutney

Name: Mango, Papaya & Orange Chutney
Cuisine: Indian
Ingredients: 2 Ripe Mango; ½ tsp Green Cardamom Seeds; ½ tsp Star Anise Powder; 3 Whole Cloves; 1 - 2 as preferred Finely Chopped Chillies; 1 tsp Red Chilli Powder; 1 tsp Cumin Seeds; 1 tsp Black Onion Seeds; 1 tsp Turmeric Powder; 400g Caster Sugar; 200ml Cider Vinegar; 2 Large Oranges; 2 Ripe Papaya; ½ tsp Cinnamon Powder

Sacza Over a year ago 5,083 views

Indian Preserves 🥛 Dairy Free 🥚 Egg Free 🌾 Gluten Free 🫒 Low Fat 🥜 Nut Free 🌱 Vegan 🥕 Vegetarian

Ingredients

2 Ripe Mango
½ tsp Green Cardamom Seeds
½ tsp Star Anise Powder
3 Whole Cloves
1 - 2 as preferred Finely Chopped Chillies
1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1 tsp Black Onion Seeds
1 tsp Turmeric Powder
400g Caster Sugar
200ml Cider Vinegar
2 Large Oranges
2 Ripe Papaya
½ tsp Cinnamon Powder

Accompaniment

Description

a spicy exotic fruit chutney made easily in a slow cooker

Method

1
These quantities make around 1½ - 2 litres depending on the size of the fruit.
2
Slice and dice the mangos.
3
Remove as much flesh from around the pit/stone as possible.
4
Cut each half into three and with the same knife, 'fillet' the fruit to remove the peel.
5
Halve the papayas, scoop out the pips and pith and fillet as above.
6
Grate the zest from one of the oranges to add along with the fruit.
7
Toast the whole seeds / cloves in a dry frying pan on medium heat for about 2 minutes until the aroma is evident.
8
Put the fruit in a slow cooker and as much of the juice as you can.
9
Add the toasted seeds and all other ingredients.
10
Stir well.
11
Cook overnight on low for about 10 – 12 hours with the lid on.
12
Take the lid off, switch onto high and cook for another 2 hours to let the moisture evaporate and the chutney to thicken and clarify.
13
This method means that you can cook the chutney without having to stand over it.
14
You can also halve the ingredients and reduce the cooking time to make less.