GREEN MANGO CHUTNEY
● 1.5kg of green mango flesh* (6-8 large fruit)
● 1 tablespoon salt
● 1 cup sugar (more if you like it really sweet)
● 2 cups white vinegar
● 1/2 cup balsamic vinegar
● 3/4 cup chopped, pitted dates
● 3/4 cup dried sultanas
● 2 tablespoons freshly grated ginger
● 2 cloves freshly crushed garlic
● 1 teaspoon ground chilli powder (or two small, fresh minced
● 2 teaspoons cinnamon (preferably freshly ground sticks)
● 2 teaspoons ground cumin
Peel and remove stone from mangoes and place flesh in
a large bowl, sprinkle with the salt, cover with water and leave to
stand for at least 4 hours.
Drain mangoes and rinse with cold water.
Dissolve the sugar and vinegar over a low heat. Add mangoes and
remaining ingredients. Bring to the boil and them simmer for about 45
minutes or until the mixture thickens. If you prefer smooth chutney, use
a potato masher as the mix softens. Pour hot mixture into clean, hot
jars and seal. Jars can be kept in a cool cupboard until opened, after
which they should be refrigerated.
have also used this recipe with a mixture of semi-ripe and green mangoes
with good results.
This recipe is a modified version of the mango chutney recipe that
appears in The Book of Preserves published by the Australian Women's
available from most newsagencies.