Mango Chutney

Sackville's Note:

A must-have to go with your favourite curry and poppadums! Don't forget to leave time to let it sit overnight.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 6 jars

• 2 kg fresh mango, peeled and cut into pieces
• 1 kg brown sugar
• 6 cloves garlic
• 3 large onions
• 10 small chilies
• 24 peppercorns
• 24 cloves
• 375 g raisins
• 1 teaspoon cayenne pepper
• 1 liter apple cider vinegar
• 2 tablespoons salt
• 2 tablespoons ground ginger
• 2 teaspoons allspice

Directions:

1. Put all the ingredients in a large bowl and leave overnight.
2. The next day, put everything in a heavy bottomed saucepan and cook slowly for two hours over a low heat.
3. Put into sterilised jars while still warm and seal.

Reviews

[JustJanS]

I made one lot of chutney subbing nectarines for the mangoes (otherwise followed your recipe). I made another batch using your quanties of fruit, vinegar, sugar but used tomatoes and apples and changed the spices (added turmeric, cumin seed, curry powder, mustard seeds) to make a very different chutney. Both are excellent and I'll be trying other fruits and seasonings to make more variations.

[NovaM]

Very easy to make and tastes fabulous - I served this with some softened cream cheese on crackers - they disappeared very quickly!