The Spicy Mango Chutney was created by Rhonda Wise in 1994. It is known for its distinct sweet and spicy flavour and crunchy texture. No store bought chutney can match this one!
Note: All weights are after peeling and removal of seeds.
Yield: Approximately ten 375g jars
Equipment
- Stove
- Preserving pan (Large pot with lid-minimum 4.8L)
- Chopping board
- Kitchen knife
- Kitchen scales
- Cup measurers
- Measuring jug
- Wooden (or plastic) stirring spoon
Ingredients |
Notes |
|
| 500g ripe Turpentine mangoes, cut into 1 cm cubes | Turpentine, or any stringy variety of mango | |
| 1.5kg ripe eating mangoes, cut into 1cm cubes | Kensington Pride or Bowen mangoes | |
| 500g of just ripe eating mangoes, cut into 1cm cubes | To be added to cooking half an hour before you finish the cooking for extra colour. | |
| 350mL white vinegar | ||
| 350mL malt vinegar | Do not use brown vinegar as it has too much acid. | |
| 250g raisins, coarsely chopped | ||
| 125g pitted dates, coarsely chopped | ||
| 65g ginger, grated | Peeled and grated fresh ginger, if not available, bottled crushed ginger is acceptable. | |
| 1/4 cup birds eye chilli with seeds in, chopped | ||
| 6 long red chillies,sliced lengthwise with seeds removed | To be placed in the cooking chutney 30 minutes before finished cooking. | |
| 250g Granny Smith applies, peeled & cored, cut into 1cm cubes | ||
| 250g brown onion, chopped coarsely | ||
| 375g white sugar | ||
| 375g brown sugar | Don’t use dark brown sugar as it makes the colour of the chutney too dark and it doesn’t look as appetizing. | |
| Salt to taste | Don’t use too much salt as the flavour of the chutney gets smoother with maturity. |
Method
Step 1
Add all the ingredients except the mangoes into a large preserving pan, put the lid on as you want to keep the steam in the boiler for the liquid at this stage. Bring to the boil and then reduce to a simmer for approximately 20 minutes to half an hour to soften the apples etc. Stir occasionally to make sure all the sugar has dissolved.
Step 2
Add 2 kg only of the ripe chopped mangoes and simmer on low heat with the lid off from now on as you need some of the liquid to evaporate to help the chutney get thicker, stirring approximately every 5 minutes to prevent it from catching at the bottom of the boiler, until thickened. This should take about a further 1 hour perhaps a little longer depending on the type of stove you are using.
You have to cook it slowly, so be patient and stir regularly otherwise it will stick as the chutney has a high sugar content with all the fruits and sugars.
Step 3
Add salt to taste.
Add the last ½ kg of just ripe Bowen or KP mangoes and the 6 sliced long red chillies and cook for a further 30 minutes on low heat, stirring regularly to prevent sticking.
Step 4
Make sure the last of the mangoes added are fully cooked before bottling, otherwise you may experience fermentation and growth on top of the chutney when opening a jar later.
Bottle immediately and put tops on the jars while the chutney is still hot, making sure that some of the long chillies and still yellow mango cubes show on the outside of the jar for decorative presentation.
