Mango and Pawpaw Chutney

Submitted by Marion June Poke

Mango and Pawpaw Chutney

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Serving: 7
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins

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.
Tried this recipe?Let us know how it was!

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