Dark Mango Chutney

"This takes time but is very much worth it. A great mango chutney that my family loves."
 
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Ready In:
2hrs 40mins
Ingredients:
9
Yields:
1 7/8 kg
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ingredients

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directions

  • Cut the mango into chunks making sure the skin does not get in there.
  • Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
  • Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
  • Cover and leave for 1 hour then drain off the excess water.
  • Put the tamarind pulp into a plastic sieve set over a bowl.
  • Press the pulp through the sieve; discard seeds.
  • Drain the mangoes.
  • Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
  • Drain well.
  • Put the sieved tamarind pulp and mango flesh into a preserving pan.
  • Peel and finely chop the ginger.
  • Halve the chillies lengthwise; remove and discard the seeds.
  • Chop the chillies with a small knife.
  • Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
  • Bring to a boil, stirring.
  • Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
  • Test by pulling the back of the spoon across the bottom of the pan.
  • There should be no runny vinegar visible.
  • Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
  • Stir, if necessary, to remove any air pockets.
  • Seal the jars and label.
  • The chutney is now ready to use.

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Reviews

  1. Love this chutney! It nicely balances sweet, firey and sour flavours. Great on sandwiches, chicken and a variety of curries. thanks very much for the recipe.
     
  2. This is a winner! sweet and hot, perfect smeared on a poppdadum for snack. It will be starring in christmas gifts this year. I wasn't too sure if the mangoes were weighed after chopping or before (including the stone). I weighed it after, and the reuslts were great - made 1.8 litres of chutney. Thanks Missy Wombat - this chutney rocks!
     
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RECIPE SUBMITTED BY

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
 
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