Dark Mango Chutney

Recipe by Missy Wombat
READY IN: 2hrs 40mins
YIELD: 1 7/8 kg




  • Cut the mango into chunks making sure the skin does not get in there.
  • Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
  • Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
  • Cover and leave for 1 hour then drain off the excess water.
  • Put the tamarind pulp into a plastic sieve set over a bowl.
  • Press the pulp through the sieve; discard seeds.
  • Drain the mangoes.
  • Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
  • Drain well.
  • Put the sieved tamarind pulp and mango flesh into a preserving pan.
  • Peel and finely chop the ginger.
  • Halve the chillies lengthwise; remove and discard the seeds.
  • Chop the chillies with a small knife.
  • Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
  • Bring to a boil, stirring.
  • Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
  • Test by pulling the back of the spoon across the bottom of the pan.
  • There should be no runny vinegar visible.
  • Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
  • Stir, if necessary, to remove any air pockets.
  • Seal the jars and label.
  • The chutney is now ready to use.