The Queen had her Jubilee Celebration on June 2nd last year.
As part of this my village on the south coast of England put together a recipe book – this is the recipe and the story that I submitted.
Royal mango and ginger chutney
Chutneys originated in India and the name comes from the word “Chatni”, meaning a strong, sweet relish.
They first appeared in Britain in the seventeenth century, but during the colonial era the British took it home and the recipe evolved into what we now know as mango chutney.
This is my contemporary take on one of the original recipes – which combines fresh ingredients with a nod to the colonial era. I think the royal family would love this chutney (which I make some variation of every year at Christmas).
The Royal Connection here is that like the royal family chutneys are steeped in history and are perfectly adaptable to modern times and I believe that a good chutney can be and should be celebrated!
I take my cooking and my chutneys seriously, but please don’t feel that you have to follow these quantities exactly – a Jamie Oliver attitude will do just fine!
Royal Mango and Ginger Chutney
- Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.
- Place the onions in a pan, heat slowly until they start to caramelise.
- Add the garlic, chilli, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat so that the sugar dissolves.
- Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal.
I often have this with Indian food (there’s the colonial theme again), but it is also very good with cheeses such as cheddar or red leceister.
That said, when you make chutney as good as this it can be utilised in many more imaginative ways too!
You really can make chutney in so many different ways, so please do experiment – and they make lovely gifts at Christmas.