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Easy to make and delicious! It is ready to use after it has cooled, but will improve over the next few weeks
- 1 1⁄2 lbs mangoes, peeled, stone removed, diced, ripe but still firm
- 1 1⁄2 lbs papayas, peeled seeds removed, ripe but still firm
- 2 onions, chopped
- 2 -3 red chilies, seeds removed, chopped fine
- 2 tablespoons fresh grated ginger (or 3 teaspoons dried ground ginger)
- 5 garlic cloves, minced
- 2 -3 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon turmeric
- 1 cup raisins
- 2 tomatoes, seeded, chopped
- 3 cups brown sugar
- 2 cups white wine vinegar
- 1 tablespoon salt
- 3 tablespoons dark rum
- 1 tablespoon lemon juice
- Put all ingredients in a large pot, except for the rum and the lemon juice.
- Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
- Turn off the heat and stir in the rum and lemon juice.
- Transfer to clean warm jars and seal.
Thank you for posting this recipe. It was exactly what I was looking for. Very easy to make and taste great. I made it today, but substituted Cider Vinegar for the White Wine Vinegar, and used halepeno peppers for the red chilies as that is what I had in the cupboard. It turned out great even with the substitutions. I can't wait to try it again with the original ingredients. It thickened right up in about an hour for me...I thought it might take longer, but was pleasantly surprised it didn't. I got approximately 6 jars. Thanks again for a great, easy recipe that a novice canner like myself could even accomplish! :)
I used wine and balsamic vinegar instead of the rum and white vinegar, because that's what I had. Still delicious. I will make this again with the rum.
This chutney was really, really good!!! I was attracted to this recipe because I am on such a mango and papaya kick, that I could have the best of both worlds. It makes up fast and easy...basically cutting up into one pot, so making the cleanup a snap! It is delicious with the right combination of spices and heat. I did cut the recipe in half because, with any recipe that big, I wanted to make sure that I liked it first and not have gazillions of jars leftover. It made me 7 wonderful little half pint jars....perfect over cream cheese and crackers without any leftovers sitting in the fridge for any length of time. I might also try it over warmed/grilled brie cheese....the possibilities are beginning to look endless!!! I took some over to a friend's place as a gift and we all enjoyed it tremendously. I will make this again...and and at the rate I am going through these jars....I may end up having to make the full recipe!!! Nice of you to share, Pets'R'us