Rhonda's Spicy Mango Chutney

Preparation Diced Mango Finished Chutney

Award-Winning Mango Chutney

This treasured family recipe has won multiple awards at the Royal Darwin Show since 1994.

Prep Time: 30 minutes

Cook Time: 1.5 hours

Yield: 10 jars (375g each)

Ingredients

  • 500g Turpentine mangoes, 1cm cubes
  • 1.5kg Kensington Pride mangoes, 1cm cubes
  • 500g Just-ripe KP mangoes, 1cm cubes (added last)
  • 350ml White vinegar
  • 350ml Malt vinegar
  • 250g Raisins, coarsely chopped
  • 125g Pitted dates, coarsely chopped
  • 65g Fresh ginger, grated
  • ¼ cup Birds eye chilli, chopped with seeds
  • 6 Long red chillies, sliced (seeds removed)
  • 250g Granny Smith apples, 1cm cubes
  • 250g Brown onion, chopped
  • 375g White sugar
  • 375g Brown sugar
  • Salt to taste

Method

Step 1: Initial Cooking

Combine all ingredients except mangoes in a large preserving pan. Cover and bring to boil, then simmer for 20-30 minutes to soften apples, stirring occasionally.

Step 1

Step 2: Main Cooking

Add 2kg of ripe mangoes (Turpentine and KP). Simmer uncovered for 1 hour, stirring every 5 minutes to prevent sticking, until thickened.

Step 2

Step 3: Final Additions

Add salt, remaining 500g just-ripe mangoes and sliced red chillies. Cook 30 more minutes, stirring regularly.

Step 3

Step 4: Bottling

Bottle immediately while hot, ensuring some chillies and mango cubes are visible for presentation. Seal tightly.

Bottling