Submitted by Marion June Poke
Mango and Pawpaw Chutney
Serving: 7
Ingredients
- 1 1/2 cup Sugar
- 1 tsp Mixed Spice
- 1 1/2 cup White Vinegar (375ml)
- 1 tsp Salt
- 2 small Onions... chopped
- 1/4 tsp Paprika
- 1 Green Pepper... chopped
- 1/2 cup Sultanas
- 1 tsp Minced Garlic (or 1 clove)
- 1 1/4 kg ripe Mangoes (2 1/2lb)
- 1 Lemon... thinly sliced
- 1kg Pawpaw (2 lb)
- 1 1/2 tsp ground Cinnamon
- small bunch Purple Grapes (halved)
Instructions
- 1. In Slow Cooker mix together the sugar, vinegar, onions, pepper, garlic, lemon, cinnamon, mixed spice, salt, paprika and sultanas.
- 2. On Low, stirring constantly, simmer until sugar dissolves.
- 3. On High, bring to the boil,
- 4. Reduce to LOW to simmer uncovered for approx. 1 1/2 hr until thick.. stirring occasionally.
- 5. While simmering sauce.. slice the mangoes and remove the seeds. I left the peel on and cut smaller.
- 6. Peel and slice Pawpaw and remove seeds.. (I already had this frozen)
- 7. Cut grapes in half or quarters
- 8. Add mangoes, pawpaw and grapes to the syrup, leave on low to simmer with lid on until the fruit is
- tender... (I left for approx 2 hours)
- 9. Pour into warm sterilized jars and cover with layer of grease proof paper and screw top lids or use 2 layers of grease proof paper and one layer of foil.. tie securely with string.
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