Mango Chutney
It's mango season! Make the most of this luscious fruit with a delicious mango chutney that will conjure memories of summer long after the days begin to cool.
Equipment
- 4 235ml Jars
- 1 Preserving Pan or Large Saucepan
Ingredients
- 680 grams Mango fresh or frozen, cut into chunks
- 1 cup White Onion diced
- 1 cup Capsicum any colour
- 1 cup Brown Sugar firmly packed
- 1 cup Currants or Raisins
- 1 cup Apple Cider Vinegar
- 2 tablespoons Mint fresh, finely chopped
- 2 tablespoons Garlic minced
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- ½ teaspoon Chilli Flakes
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
Instructions
- Sterilise jars using your preferred method.
- Add all ingredients to preserving pan or large saucepan, stir well and bring to a boil over high heat.680 grams Mango, 1 cup White Onion, 1 cup Capsicum, 1 cup Brown Sugar, 1 cup Currants or Raisins, 1 cup Apple Cider Vinegar, 2 tablespoons Mint, 2 tablespoons Garlic, 1 teaspoon Turmeric, 1 teaspoon Ground Cumin, 1 teaspoon Salt, ½ teaspoon Chilli Flakes, ½ teaspoon Cayenne Pepper, ½ teaspoon Ground Cinnamon, ½ teaspoon Ground Ginger
- Reduce heat to a simmer, cover and leave to simmer for around 20 minutes, or until fruit and vegetables have become soft.
- Chutney can be mashed to obtain a smoother texture or leave chunky, if preferred.
- Spoon chutney into the sterilised jars and seal with the lid while hot. Alternatively, follow recommended process for preserving method if taking this additional step.
Notes
Mango chutney is delicious with meat, fritters, tofu, cheese - everything really!
Unopened chutney will keep for a number of months. Once opened, store the chutney in the fridge.
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