Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Tangy, spicy and sweet a chutney can be made in the pressure cooker in just minutes. I've pressure cooked marmalade and hot sauce - so when mangoes magically appeared at the local store I jumped at the chance to make my own chutney.
This spicy Indian style chutney combines the sweetness of mango with tart persimmon and fiery habanero pepper. It's incredible with cheese, or alongside meats and curries.
This smooth, sauce-like type of chutney is different from the popular, chunky, British-style chutneys. The recipe is not genuinely Indian, but garam masala gives it a warm, rich, Indian touch. Tamarind pulp or juice adds a certain je-ne-sais-quoi...
