Mango Chutney
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Source & History
This is Rhoda's mango chutney recipe. Yum...
Notes
- The recipe calls for 24 green mangoes, but Rhoda says that she uses mangoes that are 'just turning' rather than green.
- the locals here suggest that the best mango chutney is made from mangoes referred to as 'commons' - they are stringier than the mangoes bred for eating like 'Bowens'.
- Rhoda insists that the chillies should be added last and kept whole or the chutney will be too hot to eat. She also removes them from the chutney when she pours it into the sterilised bottles. I might chop some of the chillies because I like a little added heat.
- If you want instructions on sterilising jars go to Sterilising Jars (The Easy Way)
- Author
- Aileen Sorohan
Ingredients
- 24 green mangoes whizzed
- 500 grams raisins or sultanas
- 1.5 kilograms sugar
- 250 grams preserved ginger
- 12 bird's eye chillies
- 2 litres brown vinegar
- 4 tbsp salt
Instructions
- Boil the sugar with half of the vinegar to make a syrup.
- Peel the mangoes and remove the stone, whiz in blender or food processor.
- Add the ginger, salt, and sultanas. Whiz again.
- Add the mixture to the syrup. Then gradually add the remaining vinegar. Add the whole chillies.
- Boil until a nice colour & consistency (about 2hr). Meanwhile, sterilise your jars.
- When the chutney has reached a nice colour & consistency, remove from heat and pour into the sterilised jars. Put on the lids.
- Label when cool.
