Great spicy kick on summer salads and burgers or as a winter warmer on schnitzels and white meat roasts
Prep: 30 mins
Cook: 6 hrs
30 mins
6 hrs
6 hrs 30 mins
Yields: 4-5 jars (500g jam jars)
Ingredients
Main ingredients
1kg mango flesh (~2kg mangoes)
~150g tinned pineapple (3rings)
2 small granny smith apples
1 birds eye chilli
1/2 cup dried mixed fruit
1&1/2 cup apple cider vinegar
1cup white vinegar
2tspn salt
1tbs ginger
1 & 3/4 cup castor sugar
Spice Mix
1 tspn cinnamon
1 tspn nutmeg
1 tspn curry
1 tspn mustard
1 tspn Allspice
1/2 tspn ground cloves
2 tspn crushed garlic
1/4 tspn cayenne pepper
1/2 tspn hot chilli sauce
Directions
Main ingredients method
11. Prepare fruit. Skin and deseed mangoes chop into ~1cm and smaller chunks. Peel core and finely chop apples. Chop pineapple small ~1\2cm bits. Finely chop chilli, seeds included.
22. Put main ingredients in slow cooker, stir well. Cook on high 2hrs.
Spice Mix
13. Add spices. Stir well. Cook on high for a further 2hrs.
24. Remove lid. Stir. Cook on low for 2hrs leaving lid off. Stir every 10-20min.
35. Use a soup ladel to pour into sterilised jars.
Notes
1Makes 4-5 jars
2Removing the spicy chilli sauce will make it acceptable for most.
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Paulene @ Slow Cooker Central
February 25, 2019
Don’t see why not 🙂