Mango and Sultana Chutney

    (88)
    1 hour 50 mins

    An excellent chutney for pork or lamb. Mangoes are simmered with sultanas, ginger, onion, garlic and lots of spices. Makes plenty, so be prepared to freeze or store in sterilised jars. Makes great presents as well.


    84 people made this

    Ingredients
    Serves: 100 

    • 375ml (1½ cups) cider vinegar
    • 650g (3 cups) caster sugar
    • 500g (3 cups) soft dark brown sugar
    • ½ teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground allspice
    • ½ teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 2½ small red chillies, seeded and chopped
    • ½ teaspoon salt
    • 1 large onions, peeled and chopped
    • 2 cloves garlic, chopped
    • 155g (1 cup) sultanas
    • 10 cm piece ginger, peeled and chopped
    • 1.5 kg sliced, semi-ripe mangoes
    • 30g flaked almonds (optional)

    Directions
    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. In a large saucepan combine vinegar, caster sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chillies and salt. Bring to the boil; boil for 30 minutes.
    2. Stir in onions, garlic, sultanas and ginger and boil for another 30 minutes.
    3. Stir in mangoes (and almonds if using), reduce heat to low and simmer for 30 minutes more.
    4. Pour mixture into sterilised jars, to 1 cm below lid level, and seal.
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    Reviews and ratings
    Global ratings:
    (88)

    Reviews in English (71)

    by
    138

    If you prefer a thicker, more fruit preserve-like consistency for your chutney, you can modify the cooking method on this excellent recipe and its blend of flavors as I did: Using the 30 serving size recipe, use all ingredients as measured, except: Adjust sugar to 1/2 cup each white and brown, add 1 TBSP butter to your ingredient list, and try 2 TBSPs each white vinegar and lemon juice (vs. 1/4 cup vinegar). For the cooking method: Set saucepan on medium heat (I used a 2.5 quart Le Creuset saucepan, which heats more evenly than any pan I have used, so medium high will be too high). Melt butter, and add dry spices, stirring with a silicone spatula or spoon, 2 mins. til fragrant. Add all other ingredients (except nuts; you will add them at the end). Stir gently until combined. It will take appr. 10 mins. for the mixture to come to a simmer. Once the simmer has begun, set timer for 60 minutes, and cook, maintaining a gentle but consistent simmer (in my saucepan there were 10 pockets of nickel - size bubble groups across the top). Stir gently with spatula every 5 mins. or so. After 60 mins., turn off the heat and let cool in the saucepan. The chutney will be reduced in volume, and will be the consistency of a fruit preserve. Stir in 1/4 cup chopped slivered almonds or macadamia nuts. Store in air tight container, refrigerate, and enjoy! Great on Wasa crackers with cream cheese, or mixed with diced chicken for a salad!  -  02 Feb 2007  (Review from Allrecipes US | Canada)

    by
    75

    I downsized this recipe to serve 30, you must also downsized cooking times as you can easily overcook. I love chutney with a pork roast, this one is good but not a favorite, I would cut out the allspice or just a pinch as it is a predominate taste in this chutney.  -  14 Oct 2002  (Review from Allrecipes US | Canada)

    by
    42

    I am a chutney lover, and this is the best of all. It is a wonderful chicken marinade. My favorite way of serving, is on top of cream cheese with triskets. I made this last summer, and gave away as Christmas gifts. Everyone LOVED it! It came out more juicy than I thought. I thought it would thicken as it cooled. Next time I would add more mango.  -  10 Aug 2003  (Review from Allrecipes US | Canada)

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