Festive Mango Chutney

I love to look through my Christmas cookbooks at this time of year - there are parties to plan for, there is baking to do and there are gifts that can be made. It is all so much fun!

The three slow cookers each have a copy of Nigella's Christmas cookbook and it was when I was flicking through this (again!), that I was inspired to make some chutney. Nigella's gorgeous Christmas chutney is packed full of flavours that are fitting for a winter wonderland where chestnuts roast on open fires. It made me wonder what flavours would best suit an Australian Christmas. The mangos and apricots in the fruit bowl provided the answer. Here's how I made my festive mango chutney...

First, in a frying pan on a low heat with a splash of olive oil, I sautéed:

- two finely diced onions;
- two seeded sliced red chillis;
- three crushed cloves of garlic;
- a bunch of chopped coriander;
- a teaspoon each of ground garam masala, coriander, ground cloves and cumin.

Into the pre-heated slow cooker, went:

- two chopped mangoes;
- four chopped apricots;
- two peeled, diced apples;
- two chopped tomatoes;
- some crushed ginger;
- some chilli flakes;
- a cinnamon quill;
- two tablespoons of brown sugar;
- some salt;
- about three tablespoons of apple cider vinegar; and
- the sautéed onion mixture.

While I went out for some Christmas shopping and a family lunch, the chutney was bubbling away on low. When I came home, I used a potato masher to give the chutney the consistency I was after and then took off the lid and put the slow cooker on high for about an hour to reduce some of the excess liquid.

I got to fill up four generous jars for my efforts and enjoy a lovely sense of satisfaction to see my wrapped jars all lined up on the bench! I can't wait for the Christmas ham to be cut and to enjoy some with my chutney and rye. Merry Christmas!