Spicy Tropical Mango Chutney
Great spicy kick on summer salads and burgers or as a winter warmer on schnitzels and white meat roasts
Serving: 4
Ingredients
Main ingredients
- 1kg mango flesh (~2kg mangoes)
- ~150g tinned pineapple (3rings)
- 2 small granny smith apples
- 1 birds eye chilli
- 1/2 cup dried mixed fruit
- 1&1/2 cup apple cider vinegar
- 1cup white vinegar
- 2tspn salt
- 1tbs ginger
- 1 & 3/4 cup castor sugar
Spice Mix
- 1 tspn cinnamon
- 1 tspn nutmeg
- 1 tspn curry
- 1 tspn mustard
- 1 tspn Allspice
- 1/2 tspn ground cloves
- 2 tspn crushed garlic
- 1/4 tspn cayenne pepper
- 1/2 tspn hot chilli sauce
Instructions
Main ingredients method
- 1. Prepare fruit. Skin and deseed mangoes chop into ~1cm and smaller chunks. Peel core and finely chop apples. Chop pineapple small ~12cm bits. Finely chop chilli, seeds included.
- 2. Put main ingredients in slow cooker, stir well. Cook on high 2hrs.
Spice Mix
- 3. Add spices. Stir well. Cook on high for a further 2hrs.
- 4. Remove lid. Stir. Cook on low for 2hrs leaving lid off. Stir every 10-20min.
- 5. Use a soup ladel to pour into sterilised jars.
Notes
- Makes 4-5 jars
- Removing the spicy chilli sauce will make it acceptable for most.
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