Crystal Recipes

Rhonda's Famous Spicy Mango Chutney

Created by Rhonda Wise 1994 Northern Territory

Yield: Approximately ten 375g jars.

Preparation time: 30 minutes

Cooking time: 1.5 hours

Jar of homemade chutney
Homemade mango chutney

Equipment

  • Stove
  • Preserving pan or large pot with lid
  • Chopping board
  • Knife
  • Kitchen scales
  • Measuring jug
  • Wooden or plastic stirring spoon

Ingredients

  • 500 g ripe Turpentine mangoes cut into cubes
  • 1.5 kg ripe eating mangoes cut into cubes
  • 500 g just ripe eating mangoes cut into cubes
  • 350 ml white vinegar
  • 350 ml malt vinegar
  • 250 g raisins chopped
  • 125 g pitted dates chopped
  • 65 g ginger peeled and grated
  • Quarter cup bird's eye chilli chopped
  • 6 long red chillies sliced
  • 250 g Granny Smith apples peeled cored and cubed
  • 250 g brown onion chopped
  • 375 g white sugar
  • 375 g light brown sugar
  • Salt to taste

Method

  1. Add all ingredients except the mangoes into a large preserving pan.
  2. Bring to the boil then reduce to a simmer for 20 to 30 minutes.
  3. Add 2 kg of ripe mangoes and simmer on low heat with the lid off.
  4. Stir every 5 minutes so the chutney does not stick.
  5. Add the remaining mangoes and sliced red chillies then cook for another 30 minutes.
  6. Bottle the chutney while it is hot and seal the jars.

Additional notes

  • The chutney can keep for 12 months unopened.
  • Once opened refrigerate and use within 14 days.
  • Label jars with the date made.
  • Make sure jars are washed and dried before bottling.

Awards won

  • 1994 First prize Royal Darwin Show
  • 1995 First prize Royal Darwin Show
  • 1998 Second prize Royal Darwin Show
  • 1999 Third prize Fred's Pass Rural Show
  • 2002 First prize Royal Darwin Show
  • 2004 First prize Fred's Pass Rural Show