Ingredients
- 700 grams diced mango
- 150 grams diced onions
- 1 cup sultanas
- 250 ml white vinegar
- 200 grams sugar
- 1 teaspoon sea salt
- ½ teaspoon mustard seeds
- ½ teaspoon mixed spice
- ½ teaspoon curry powder
- ⅛ teaspoon ground cloves
- ¼ teaspoon nutmeg
Instructions
- Place all ingredients into a large saucepan.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low and simmer for 1 hour. Stir frequently to prevent the mixture sticking to the bottom.
- Remove from the heat and allow to cool.
- Once cool, pour into airtight jars and store in the fridge.
The inspiration for this recipe started about 10 years ago at Christmas time. I had just finished making a whole lot of jams to use as gifts and I had a couple of mango’s left over. Not wanting to waste the tasty mango’s I did a bit of a recipe search on the internet to see what they could be used for. I came across a couple of different chutney recipes and tried them with good success. From this I eventually evolved the recipes into what I have posted here.
The recipe goes great as a filler in sandwiches, as an accompaniment to a grilled chicken dish, or eaten straight from the jar with a spoon or crackers. Really, it goes great with so many different things.
Storing the chutney
I like to store the chutney in sterilized jars in the fridge. If you have not done this before, it is very easy to do. Place the jars and lids in a deep saucepan and cover with cold water. Bring the water to a boil and then reduce the heat to a medium heat and boil for 5 minutes. Carefully remove the jars from the heat and allow to air-dry before filling with chutney.
The chutney will keep in the fridge for 2-3 months.
