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Spicy Mango Chutney Recipe.

an image of a vinigar bottle an image of salt Image of diced Mango an image of a ginger Chopped apples Chopped onions Sliced Chillies Chopped Rasins Mango Chutney

Preparation time: 30 minutes

time: 1.5 hours

Equipment:

Ingredients:

Step 1:

Add all the ingredients except the mangoes into a large preserving pan, put the lid on as you want to keep the steam in the boiler for the liquid at this stage. Bring to the boil and then reduce to a simmer for approximately 20 minutes to half an hour to soften the apples etc. Stir occasionally to make sure all the sugar has dissolved.

Step 2

Add 2 kg only of the ripe chopped mangoes and simmer on low heat with the lid off from now on as you need some of the liquid to evaporate to help the chutney get thicker, stirring approximately every 5 minutes to prevent it from catching at the bottom of the boiler, until thickened. This should take about a further 1 hour perhaps a little longer depending on the type of stove you are using.

Step 3

Add salt to taste. Add the last ½ kg of just ripe Bowen or KP mangoes and the 6 sliced long red chillies and cook for a further 30 minutes on low heat, stirring regularly to prevent sticking.

Step 4

Make sure the last of the mangoes added are fully cooked before bottling, otherwise you may experience fermentation and growth on top of the chutney when opening a jar later. Bottle immediately and put tops on the jars while the chutney is still hot, making sure that some of the long chillies and still yellow mango cubes show on the outside of the jar for decorative presentation.

Additional notes

Will keep for 12 months unrefrigerated. Once opened refrigerate and use within 14 days. The chutney gets more mellow with age and it will lose some of it’s bite for the chilli. Be sure to label your finished chutney with the date of manufacture. Ensure the jars are thoroughly washed and dried before bottling.

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