Prep 20 mins
Cook 2 hrs
I made this for Christmas a few years ago for somebody who loves mangoes and ginger. They raved about it and each Christmas I was going to make it again for them, just never got seem to get around to it. So I dug this out of my file for this Christmas and posted it for any-one who may be interested. Chutney can be made and stored in cool, dark place for about 9 months, and once opened stored in the fridge.
- 6 medium mangoes
- 2 large onions, diced
- 118.29 ml chopped dried fig
- 118.29 ml sultana
- 236.59 ml port wine
- 2 small red chilies, finely chopped
- 14.79 ml fresh ginger, grated
- 473.18 ml sugar (not castor)
- 709.77 ml apple cider vinegar
- Slice mangoes along either side of the stone then cut the flesh in a criss-cross pattern. Fold out and remove flesh cubes.Discarding the skin and stone of each mango. (or just cube the mangoes!).
- Combine mango flesh and all remaining ingredients in a heavy-base saucepan.
- Place over a low heat and cook gently, stirring constantly until the sugar has dissolved. Allow the mixture to come to the boil then reduce the heat and simmer, uncovered, for 1 1/2 hours or to 2 hours (or until the chutney thickens.).
- Wash the jars in hot soapy water, rinse very well and place the jars in a warm oven until completely dry. Remove the jars with gloves (they will be hot) and immediately spoon chutney into the sterilised jars.
- When chutney is cold seal jars with lids.
I made this chutney up yesterday...loved the taste when it was hot and it should improve over time. But (!!)....I have to say that the timing and the amount of jars was way out field. I got 12 - 250 ml jars from this batch and had to cook the chutney another hour to cook the vinegar down. It took me 1/2 an hour just to peel the mangos and cut them up. I put the jars in a water bath and cooked them for 10 minutes. This chutney is time consuming (and expensive), but in the long run I think it would be worth the time. Next time, I would cut the recipe in half