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Nine secret spices muddling in our mango chutney

Mango chutney is on my stove this week and the aroma is so enticing on this wintery August morning in Toowoomba. In addition to mangoes, I include nine spices to infuse overnight into granny smith apples, sultanas, garlic and fresh ginger. Soaking the fruit overnight also ensures that the fruit doesn’t break down during the long cooking process. It’s very sticky chutney, i.e. it burns so easily, so it requires a lot of attention over the three hours it takes to reduce down to a thick condiment. We think this chutney is pretty special and so did the judges at the EKKA in 2017 where it was awarded first prize. From my warm kitchen and pantry to yours. Prudence x