Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Good with meats and curries and lovely as a gift.

Ingredients Nutrition


  1. Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals.
  2. Leave to simmer for approx 20-25 minutes, don’t forget to stir, and then add the coconut and the rum.
  3. Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
  4. Put into warm clean jars, seal, and label when cold.
  5. Let mature for at least 4 weeks and keep in a cool dark place.
Most Helpful

Been wanting to try this for awhile and this past Saturday was the day! I used everything but the coconut and rum. Didn't have either but did use rum flavoring. Another thing, although I used the actual ingredients, my measurements were not exact. The taste was super right off the bat, can't wait to taste after a few weeks. Oh, forgot, I don't can so portion it off and put all of the containers in the fridge to allow flavors to meld. Plan to freeze after 4-5 days in fridge. I gave this five stars because the taste was great already.

Happy Harry #2 May 11, 2010

I made this recipe using ordinary white vinegar, and the vinegar taste was WAY TOO STRONG!!! I made 2 more batches without the vinegar, added the contents of the first batch, and now I have a great tasting chutney. Be warned.. USE the vinegar mentioned, and don't substitute.

LouLisaC September 21, 2010