Mango and Sultana Chutney

    Mango and Sultana Chutney


    84 people made this

    About this recipe: 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.

    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)

    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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