Head chef Andrew Scott
Restaurant 56,
The Sudbury Hotel
56 London Street, Faringdon, Oxfordshire SN7 7AA
01367 241272
AS it’s the pumpkin and squash season with Halloween around the corner, why not try some gorgeous mango and butternut squash chutney?
It goes lovely with cheese and crackers, as well as terrines and chicken liver pate.
1.25kg butternuts, peeled, chopped fine 750g apple, peeled, grated 75g ginger, peeled, grated 2tbsp of white and black mustard seeds 2 mangos, peeled, chopped 1 litre cider vinegar 500g soft brown sugar 1 tbsp salt Boil and then simmer everything except salt and sugar. Simmer for 25 mins.
Add salt and sugar and simmer for 1 hour or until dry and chutney consistency.
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