Mango Chutney Home Made

Everyone likes Mango Chutney

We love to have a side dish of Mango Chutney with the many curry dishes that I often cook.   My parents prefer to have mango chutney served with a cold slice of ham or corned silverside.   I have a dear friend who slathers it on her toast for a tasty delight.

However you enjoy it, the constant here is that everyone loves mango chutney.

Being summer with the lovely Queensland mangoes readily available and that whenever any of my friends travel north they always bring me back a jar of Mango Chutney,

I thought it best to make some jars for the coming year.

 I made a small batch of 5 jars recently and gave all but 1 bottle to friends

so this time I thought to stash it all in the preserve cupboard in the laundry.

Mango Chutney 

8 mangoes, peeled and flesh roughly chopped

750 grams brown malt vinegar

750 grams white vinegar

1.5kg raw sugar

7 cloves garlic roughly chopped

750 grams onions chopped (about 5 medium sized onions)

300 grams ginger scrubbed and finely chopped

400 grams sultanas

1 teaspoon mixed spice

2 dried chillis chopped 

In a large non stick saucepan put all ingedients except mangoes and bring to a boil with the lid on.  Reduce to a simmer and add the chopped mangoes.  Bring back to a simmer and without the lid simmer for 1 1 /4 hours stirring occasionally.

While it is simmering sterilise jars in your oven, placing them into a cold oven and turning it off when the temperature reaches 150 °C.  Place the lids in a bowl and pour over boiling water and let sit 5 minutes.

Pour hot mango chutney into hot jars and seal.

Label and date when cold.

This mango chutney will last for at least 2 years stored in your cupboard unopened.
Place in refrigerator after opening.

I am so happy to have a batch of mango chutney for the coming year.

Do you like to preserve fruit when it is season too?

Buon appetito, enjoy Merryn xx