Mango chutney

Mango chutney

By
From
The Margaret Fulton Cookbook
Makes
8 x 250 g jars.
Photographer
Geoff Lung

This is a great way of making the most of mangoes when they are plentiful. A delectable chutney to enhance cold meats, chicken and lamb curries.

Ingredients

Quantity Ingredient
6 large under-ripe mangoes
or 3 mangoes
4 granny smith apples
2 cups malt vinegar
1 cup sugar
1 cup firmly packed brown sugar
1 cup finely chopped onion
4 garlic cloves
1/2 teaspoon cracked pepper
1 teaspoon salt
2 tablespoons grated fresh ginger
1 teaspoon chilli powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon mustard seeds
1/2 cup sultanas and currants

Method

  1. Peel the mangoes and cut into thin strips. Place in a large ceramic or glass bowl with the remaining ingredients. Cover and place in the refrigerator for several hours, or overnight.
  2. The next day, turn the mixture into a large saucepan. Bring slowly to the boil and simmer gently, stirring occasionally, for 30 minutes or until the chutney is thick and syrupy. Spoon into hot sterilised jars and tap the jars on a hard surface to remove any air bubbles. Wipe the rims with a dampened cloth and seal.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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