Mango chutney

Mango chutney

By
From
The Produce Companion
Makes
1.25 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
460g caster sugar
500ml brown vinegar
2 garlic cloves, crushed
1 teaspoon ground ginger
1 teaspoon yellow mustard seeds
6 mangoes, flesh sliced
60g sultanas

Method

  1. Combine the sugar, vinegar, garlic and spices in a large saucepan and place over low heat. Stir until the sugar dissolves, then increase the heat and cook for 15–20 minutes, until reduced and slightly thickened.
  2. Add the mango and sultanas and simmer for another 10 minutes.
  3. Ladle the hot chutney into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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