Mango Chutney Recipe #23146
A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.
by JustJanS
1¼ hours | 20 min prep
5 cups
- 1 kg very firm mango
- 2 cups sugar
- 625 ml vinegar
- 1 (5 cm) piece ginger, peeled
- 4 cloves garlic, peeled
- 2-4 teaspoons chili powder
- 4 teaspoons mustard seeds
- 8 teaspoons salt
- 1 cup raisins or sultana
- Peel the mangoes and cut into small pieces, set aside.
- Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
- Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
- Add to the pan and cook for 10 minutes, stirring.
- Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
- Watch it carefully, as it can catch at this stage!
- Pour into sterilized jars, seal with cellophane covers and label.
- The chutney will keep for several months, but it doesn't last that long in our house.
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5 stars