Rhonda’s Famous Spicy Mango Chutney

Created by: Rhonda Wise, 1994, Northern Territory

Yield: 10 jars (375g each) | Prep Time: 30 mins | Cook Time: 1.5 hrs

Ingredients

• 500g ripe Turpentine mangoes, cut into 1cm cubes
• 1.5kg ripe eating mangoes, cut into 1cm cubes
• 500g just ripe eating mangoes, cut into 1cm cubes
• 350ml white vinegar
• 350ml malt vinegar
• 250g raisins, coarsely chopped
• 125g pitted dates, coarsely chopped
• 65g ginger, grated
• ¼ cup birds eye chilli, chopped
• 6 long red chillies, sliced lengthwise
• 250g Granny Smith apples, peeled and cubed
• 250g brown onion, chopped
• 375g white sugar
• 375g brown sugar
• Salt to taste

Method

Step 1

In a large preserving pan, add all ingredients except mangoes. Cover and bring to a boil, then simmer for 20-30 mins.

Step 2

Add 2kg of ripe mangoes. Simmer uncovered, stirring every 5 mins, until thickened (about 1 hour).

Step 3

Add salt to taste. Stir in the last 500g of mangoes and sliced chillies. Cook for another 30 minutes.

Step 4

Bottle immediately while hot, ensuring chillies and mango cubes are visible for presentation.

Notes

• Chutney lasts 12 months unrefrigerated.
• Once opened, refrigerate and use within 14 days.
• The flavor mellows over time.

🖨 Print this Recipe