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@clefty
black mustard seed.
Its the easiest recipe ever, makes around 6 jars.
2 x red onions chopped
400ml distilled malt vinegar
2 x Bay leaves
muslin pouch filled with:
4 cloves, 10 black peppercorns, 1 dried red chilli
1 tsp black mustard seed
two ripe mangoes (around 900g) -peeled, stoned and chopped roughly
2 bramley apples (around 350g) - peeled, cored and chopped
400g Granulated Sugar
1 tsp ground ginger
1/2 tsp pimento
put the onions, vinegar, spice bag and bay leaves into a big pan and simmer for around 10 mins until the onions are soft.
meanwhile toast the mustard seeds in a pan dry, until they start to pop.
add the mustard seeds along with the fruit and cook for about 15 minutes until the fruit is soft.
Add the sugar, ginger and pimento and boil until it becomes a thick jam (this takes anything up to 30-40 mins. Give it a stir every now and again to stop it sticking)
To test the consistency I use the 'plate test' put a small plate in the freezer and get it nice and cold. When you think the chutney might be reaching jam status, put a few drops of it on the cold plate. Let it cool. If the chutney is done, it will wrinkle when you run your finger along the blob you've just put on the plate.