Chelsea

Chelsea Trusted 135 Years SPOT

Mango Chutney

By Chelsea Sugar
Mango Chutney
1 serving
  • 2 reviews

  • Difficulty
  • Prep time 15 mins
  • Cooking time 13 mins
  • Serves
    1
Ingredients

    3 large mangoes, peeled, stoned, flesh chopped
    2 green apples, peeled, cored, grated
    1 teaspoon olive oil
    2 brown onions, finely chopped
    2 garlic cloves, crushed
    1 tsp ground ginger
    ¼ cup white wine vinegar
    2 tablespoons curry powder
    1kg Chelsea Jam Setting Sugar
    1/4 tsp salt

Method

    1. Weigh mango and apple flesh. You will need 1 kg of flesh.
    2. Heat oil in a large wide heavy based saucepan over medium heat. Add onion and cook for about 8 mins or until soft. Add garlic and ginger. Cook, stirring for 1 minute. Add mango, apple, vinegar, curry powder and Chelsea Jam Setting sugar and salt. Cook, stirring over medium heat until sugar dissolves. Increase heat and bring to a full rolling boil (a boil that cannot be stirred down). Boil, stirring occasionally for 4 minutes. Season with extra salt if desired.
    3. Spoon into hot sterilized jars, seal while hot. Invert jars for 2 minutes then stand upright until cold. Store in a cool dry cupboard for up to 2 months. Keep in the fridge after opening.

    TIP –If you like a little bit of heat in your chutney, add one finely chopped red chilli when adding the mango.

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Reviews

Average Rating
52
(2 reviews)


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Used the Mango Chutney on a cheeseboard, everyone raved about it and wanted the recipe. I also use it in my curries, yummy. I gave a friend a jar and she was back with the empty jar wanting more. Has been very popular

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delicious! more recipes like this please!!

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