Sweet & Tangy Mango Chutney


January 11, 2015

Sweet & Tangy Mango Chutney 0 0 5 0
  • Cook: 6 hrs
  • 6 hrs

    6 hrs

  • Yields: Makes approx 7 x 1kg bottles.


15 Mangoes

5 Granny Smith Apples

500g Sultanas

2 Onions

750ml Cider Vinegar

3 Cups Brown Sugar

24 Cloves

½ Knob Garlic

¼ Cup Worcestershire Sauce

Squeeze of tube Ginger – 2cm OR 2 teaspoons bottled ginger

Squeeze of tube Hot Chilli – 2 cm OR 2 teaspoons bottled chilli

1 Teaspoon Cinnamon

1 Teaspoon Allspice

1 ½ Teaspoons Salt


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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