By Tisme on October 20, 2006
"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."
Serving Size: 1 (3921 g)
Servings Per Recipe: 1
"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"