Submitted by Anne Gregory
Sweet & Tangy Mango Chutney
Ingredients
- 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
Instructions
- Place 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.
- Continue to cook until good colour is achieved and chutney is thick. Bottle while still hot, preferably into warm, steralised jars.
Tried this recipe?Scroll Down To Share What You Think
I made this chutney a year ago, and it was delicious then! But one year on, it is EVEN MORE delicious! It’s beautiful on crackers with cheese and I especially love it with barbecued meat too. During the winter time, It’s a lovely memory of summer mangoes with a hint of spice to warm you up! I highly recommend this recipe, and I look forward to mango season again so that I can make another batch.
Easy to make & tastes delicious. Good with cheese, cold meats, roasts and of course curry. Should have made several batches as it was eaten so quickly. Our adult children have already placed their orders for next year.
Wow, the smell in my house while this was cooking was divine! Tastes is amazing too. Thickens beautifully for long term storage through proper canning processes. I would recommend this recipe and will be making loads more for friends and family.
How much would 15 mangoes be in flesh as I have some cut up but no idea how many mangoes per bag