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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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From the Best Kept Secrets of the Women's Institute. Cooking time may be more or less than stated. Ingredients:
450 g onions, chopped |
300 ml raspberry vinegar |
300 ml white wine vinegar |
3 mangoes, peeled and chopped |
1 (432 g) can crushed pineapple with juice |
1 tablespoon fresh ginger, grated |
2 teaspoons ground coriander |
1 tablespoon ground ginger |
1 teaspoon ground cumin |
1/2 teaspoon ground cloves |
1/2 teaspoon ground allspice |
2 teaspoons lime juice |
50 g sultanas |
1 teaspoon salt |
450 g demerara sugar |
25 g sliced almonds |
Directions:
1. Gently cook the onion in the vinegars for 5 minutes.
2. Add the mangoes, pineapple with juice, ginger, spices and lime juice and cook until soft - about 45-60 minutes.
3. Add the sultanas and salt and cook for a further 15 minutes.
4. Add the sugar and cook until reduced and the mixture has a jam-like consistency.
5. Add almonds and stir.
6. Spoon into hot sterilised jars and seal down.
7. Allow jars to cool before labeling.
8. Store 6-8 weeks before using.
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