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    You are in: Home / Recipes / Mango and Port Chutney Recipe
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    Mango and Port Chutney

    Mango and Port Chutney. Photo by Missy Wombat

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Latchy's Note:

    This is in answer to a question on the threads, I have not made it.

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    Units: US | Metric


    1. 1
      Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
    2. 2
      Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
    3. 3
      Spoon hot chutney into hot sterilised hars; seal while hot.
    4. 4
      Storage- In cool, dark place for about 6 months, refrigerate after opening.

    Browse Our Top Chutneys Recipes

    Ratings & Reviews:

    • on November 05, 2005


      Very good chutney recipe that is well worth a try. I found that 1.7 kg of mango is more like 8 medium mangoes. The end result is almost 8 cups of chutney. Assume 1 cup per mango. Initial taste tryout is very promising. Should mature well.

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    • on February 25, 2004


      I made this 3 weeks ago and opened a jar for lunch today. Fantastic flavour and went really well with our cold meat and salad sandwiches. Would be great with cheese and crackers. Thanks Latchy.

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    • on January 31, 2004


      Latchy, this is a brilliant chutney!!!!!! supposed to leave it for 6 months, but I had a spoon full on my steak tonite, and it was great. I think this is going to be a staple, thanks for your help Riki

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    Nutritional Facts for Mango and Port Chutney

    Serving Size: 1 (2764 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 612.4
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 16.2 mg
    Total Carbohydrate 144.7 g
    Dietary Fiber 5.3 g
    Sugars 128.2 g
    Protein 3.0 g

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