Sweet & Tangy Mango Chutney
January 11, 2015
- Cook: 6 hrs
- Yields: Makes approx 7 x 1kg bottles.
1Place all in slow cooker on high for 3 hours, then turn to low for 3 hours, give it a good stir when the mood strikes you, if you're like me that's around every 45 mins - when you take the lid off, tip the condensation into the sink.
2Continue to cook until good colour is achieved and chutney is thick. Bottle while still hot, preferably into warm, steralised jars.
Submitted by Anne Gregory
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