Papaya Mango Chutney

"Easy to make and delicious! It is ready to use after it has cooled, but will improve over the next few weeks"
 
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Ready In:
1hr 30mins
Ingredients:
17
Yields:
4-5 jars

ingredients

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directions

  • 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.

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Reviews

  1. 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! :)
     
  2. 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.
     
  3. 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
     
  4. Wow Pets 'R' us, my kitchen smells fantastic. This very easy to make sweet & spicy chutney, tastes great. So much flavour, such a nice blending of contest ingredients. I've had mango chutney before, but never with papaya Kudos...I can't wait to try this in a month or so, it will be even more intense by then. I used a large hot mexican chilie. It produced a lovely spicy flavour that is not hot to the taste, but compliments the chutney nicely. Thank you so much for sharing your creation.
     
  5. This recipe immediately caught my eye because it is so very different to most of the other contest submissions. I love making my own preserves, but have never made mango chutney before. I had a little bit of trouble to find allspice here in Switzerland and have never cooked with it before. I finally found it in an organic shop. Once I had the allspice I could follow the recipe to the letter. I used three bird-eye chillis (Thai chillis). All the ingredients are well balanced and the result is a sweet and spicy (but not hot) chutney. I used it to make a mango chicken posted here on zaar and the chicken was a real treat! Thank you for creating this chutney and good luck in the contest!
     
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Tweaks

  1. 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! :)
     
  2. 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.
     

RECIPE SUBMITTED BY

Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ...... My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!! It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name. My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!! I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language! I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy) Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor. Besides cooking she has other interests too, crafts, gardening and soap making. She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar. She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated. <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>
 
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