Prep 1 hr
Cook 2 hrs
Makes 3 litres, hence the preparation time! I made so much that I froze half of it. Mangos were on special at the supermarket so I thought I'd give it a go. I hadn't realised that mangos were such slippery fruit to peel and core! I worked out in the end that if I used a potato peeler and left a ring of peel around the outside to hold on too until last, I didn't drop them so often! hee! hee! hee! I'd never made this before and must admit that I did impress myself! And my family so it must be good!
- 600 ml cider vinegar
- 150 ml red wine vinegar
- 100 ml balsamic vinegar
- 700 g brown sugar
- 200 g caster sugar
- 1 lemon, juice and zest of
- 2 kg mangoes, stoned and diced
- 300 g dates, stoned and chopped
- 300 g raisins
- 400 g onions, diced
- 12 garlic cloves, crushed
- 2 teaspoons ginger, grated
- 3 red chilies, deseeded and sliced
- 2 teaspoons nutmeg, grated
- 2 teaspoons salt
- 1 cinnamon stick
- Put vinegar, sugar, lemon juice and zest into a heavy bottomed pan.
- Stir until the sugar is dissolved and bring to the boil.
- Stir in all the other ingredients and bring back to the boil.
- Reduce to a medium heat and cook gently, uncovered for 1 ½ to 2 hours until thick – stirring occasionally.
- Test the chutney is ready by dropping a teaspoon of the liquid onto a chilled saucer. As it cools, it should begin to set and will wrinkle slightly and remain in two halves when you draw your finger through it.
- Discard the cinnamon stick.
- Ladle into warm, sterilized jars.