Ingredients
- Mangoes
- Sugar
- Vinegar
- Onion
- Spices
Method
- Cut up the mangoes.
- Put the ingredients into a saucepan.
- Cook it on low heat and stir it.
- Keep cooking until the chutney gets thicker.
- Let it cool down before putting it into a jar.
Notes
Keep the chutney in a clean jar and put it in the fridge after opening.
Images
- 500g ripe Turpentine mangoes, cut into 1cm cubes
- 1.5kg ripe eating mangoes, cut into 1cm cubes
- 500g just ripe eating mangoes, cut into 1cm cubes
- 350ml white vinegar
- 350ml malt vinegar
- 250g raisins, coarsely chopped
- 125g pitted dates, coarsely chopped
- 65g ginger, grated
- ΒΌ cup birds eye chilli with seeds, chopped
- 6 long red chillies, sliced lengthwise with seeds removed
- 250g Granny Smith apples, peeled, cored and cut into 1cm cubes
- 250g brown onion, coarsely chopped
- 375g white sugar
- 375g brown sugar
- Salt to taste
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