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Spicy Tropical Mango Chutney

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February 12, 2018

Spicy Tropical Mango Chutney 0 0 5 0

Great spicy kick on summer salads and burgers or as a winter warmer on schnitzels and white meat roasts

  • Prep: 30 mins
  • Cook: 6 hrs

  • 30 mins

    6 hrs

    6 hrs 30 mins

  • Yields: 4-5 jars (500g jam jars)

Ingredients

Main ingredients

1kg mango flesh (~2kg mangoes)

~150g tinned pineapple (3rings)

2 small granny smith apples

1 birds eye chilli

1/2 cup dried mixed fruit

1&1/2 cup apple cider vinegar

1cup white vinegar

2tspn salt

1tbs ginger

1 & 3/4 cup castor sugar

Spice Mix

1 tspn cinnamon

1 tspn nutmeg

1 tspn curry

1 tspn mustard

1 tspn Allspice

1/2 tspn ground cloves

2 tspn crushed garlic

1/4 tspn cayenne pepper

1/2 tspn hot chilli sauce

Directions

Main ingredients method

11. Prepare fruit. Skin and deseed mangoes chop into ~1cm and smaller chunks. Peel core and finely chop apples. Chop pineapple small ~1\2cm bits. Finely chop chilli, seeds included.

22. Put main ingredients in slow cooker, stir well. Cook on high 2hrs.

Spice Mix

13. Add spices. Stir well. Cook on high for a further 2hrs.

24. Remove lid. Stir. Cook on low for 2hrs leaving lid off. Stir every 10-20min.

35. Use a soup ladel to pour into sterilised jars.

Notes

1Makes 4-5 jars

2Removing the spicy chilli sauce will make it acceptable for most.

Submitted by Elly Groves

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2 Reviews

Paulene @ Slow Cooker Central

February 25, 2019

Don’t see why not 🙂

Maddison Bain

February 22, 2019

Hi could you use thawed frozen mango to make this?

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