Mango and Date Chutney Recipe #63074
The yield will depend on the size of the jars being used. This is a great chutney for cold meats.
by Chrissyo
2½ hours | 30 min prep
3 medium jars
- 2 2/3 cups brown sugar
- 2 1/2 cups white vinegar
- 2 large green mangoes, peeled,seeded and finely chopped
- 1 teaspoon fresh gingerroot, peeled and finely chopped
- 6 cloves garlic, crushed
- 125 g dates, seeded and chopped
- 1/2 cup sultana
- 1/2 cup raisins (mixed together to make one cup)
- Combine sugar and vinegar in a heavy- based saucepan and stir until sugar is dissolved.
- Bring to the boil and add all the remaining ingredients.
- Bring back to the boil, reduce heat and simmer until the chutney is very thick (about 1 1/2 hours).
- Pour into sterilised jars.
- Seal with sterilised lids and store in a cool place.
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5 stars