A feisty variation of an absolutely classic chutney, the extra dimension of Caribbean red pepper (scotch bonnets) adds heat to this sauce but also really showcases the distinctive, delicious flavour of this incredible chilli.
“Furious” is a relative term here. Yes, it is pretty hot but even if you’re not a fan of more intense chilli heat, still give this a go. A little goes a long way, flavour-wise. It is pretty simple to adjust the heat: see the recipe notes.
This is a great condiment to accompany your favourite dishes – it goes particularly well with jerk-seasoned pulled pork or beef brisket – and could even be used to create a glaze for a ham or as a filling for our Tear and Share bread.
Please note that this recipe has not been designed specifically for long-term storage – the quantities reflect this smaller batch that should be fairly easy to guzzle up in good time.
Furious and Fast Mango Chutney
- 400 g Fresh Mango weight once peeled and stoned (approx. 2)
- 2 Scotch Bonnet Chilli
- 1 Dessert Apple
- 1 Onion
- 150 ml White Malt Vinegar distilled
- 100 g Caster Sugar
- 2 Limes
- 1 tsp Allspice
- 1 tsp Ground Cloves
- 1 tsp Ground Ginger
- Zest and juice the limes. Then peel and stone/deseed the apple and mango. Toss the chopped apple in a little of the squeezed lime juice to help prevent discolouring. Two medium whole mangoes should yield the 400g or so of flesh needed. If you'd like a smooth chutney, just roughly chop the fruit as it will break down during cooking and in the blender later. If you'd like a chunkier chutney (or can't be bothered to use a blender!), try and dice into fairly uniform pieces.
- Peel and finely dice the onion. Then prepare the scotch bonnets: trim the stalks, cut in half, deseed and then finely chop. You might want to use latex gloves for this and at all costs avoid touching your eyes!
- Put the vinegar, onion and chilli in a large saucepan then place on a medium heat and bring to a simmer for ten minutes. Be prepared for this to give off a very punchy aroma!
- Once the liquid has reduced by two-thirds, add the mango and apple and reduce the heat so it is barely simmering. The fruit will gradually soften and break down. Don't be tempted to add water – the fruit will release its own juices.
- Stir frequently. After about 15-20 minutes, the mixture should have thickened enough that you can run a wooden spoon across the bottom of the pan and leave a clean streak.
- With the pan on a low heat, stir in the sugar, spices, lime zest and remaining juice. Keep stirring until the sugar is dissolved and, as before, you can create a clean trail in the base of the pan when a wooden spoon is run across it.
- At this stage you can opt to blend your chutney if you'd like a smoother end result. Take the pan off the heat and let the mixture cool before attempting to blend. You're looking for a flavour explosion, not an explosion of chutney on the ceiling – which is what will happen if you blend hot!
- Decant into sterilised jars and keep in the fridge for up to a week.