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Sweet & Tangy Mango Chutney

5 from 4 votes
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Cook Time 6 hours
Total Time 6 hours

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.
  • Note: For those asking how much 15 mangoes would be…weigh your prepared apples, and then times by 3, you need a 3 to one ratio, mangoes to apples.
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