Mango and Pawpaw Chutney


January 23, 2015

Mango and Pawpaw Chutney 0 0 5 0
  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins

  • Yields: 7-9 x 400gm jars (eg vegemite size)


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)


11. In Slow Cooker mix together the sugar, vinegar, onions, pepper, garlic, lemon, cinnamon, mixed spice, salt, paprika and sultanas.

22. On Low, stirring constantly, simmer until sugar dissolves.

33. On High, bring to the boil,

44. Reduce to LOW to simmer uncovered for approx. 1 1/2 hr until thick.. stirring occasionally.

55. While simmering sauce.. slice the mangoes and remove the seeds. I left the peel on and cut smaller.

66. Peel and slice Pawpaw and remove seeds.. (I already had this frozen)

77. Cut grapes in half or quarters

88. Add mangoes, pawpaw and grapes to the syrup, leave on low to simmer with lid on until the fruit is

9tender... (I left for approx 2 hours)

109. 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.

Submitted by Marion June Poke


0 Reviews

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: