Apple & carrot ‘mango’ chutney – Aspall
A British version of the much loved mango chutney to serve with all manner of curries. This chutney is sweet and tangy, and particularly fantastic with our Venison Vindaloo.
Ingredients
- 3-4 large Bramley apples; 700 g when de-cored and chopped
- 3 large carrots; 300 g when chopped
- 200 g sugar
- 50 g sultanas
- 250 g Aspall Cyder Vinegar
- 1 tsp flakey sea salt
- ½ tsp turmeric
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