Mango Chutney
Prep: 45 mins
Cook: 120 mins
Servings: 10
Home made Mango Chutney is so versatile. Put your old mangoes to good use to create this spiced Mango Chutney recipe. Serve it with barbeque prawns, Pork or as a spread in a chicken sandwich.
Ingredients
- 2 cups CSR White Sugar
- 1½ litres apple cider vinegar
- 4 brown onions, peeled and diced
- 5 green apples, peeled, cored and diced
- 3 medium tomatoes, diced
- 1¼ cup raisins
- ½ cup glace ginger, grated
- 1½ kgs mango, peeled and diced or frozen pieces
- ¼ tsp cayenne pepper
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- 1 tbsp salt
Method
- Place the white sugar and half the vinegar in a large heavy bases pot and bring to a boil. Turn heat down to a summer and cook for 5 mins or until the liquid has thickened into a syrup.
- Add the remaining ingredients into the syrup and mix well.
- Add remainder of vinegar to taste.
- Bring to a summer for approx. 2 hrs stirring frequency to avoid it catching on the base of the pot.
- Ladle hot mixture into hot sterilized jars and seal.
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