Note: All weights are after peeling and removal of seeds
Equipment
Stove
Preserving Pan (large pot with lid – minimum 4.8L)
Chopping Board
Cooks Knife (or any knife for chopping)
Kitchen Scales
Measuring Cups
Liquid Measuring Jug
Wooden/Plastic Serving Spoon
Ingredients
500g ripe turpentine mangoes – cut into 1cm cube1
1.5kg ripe eating mangoes – cut into 1cm cubes 2
500g just ripe eating mangoes – cut into 1cm cubes3
350ml white vinegar
350 ml malt vinegar4
250g raisins – coarsely chopped
125g pitted dates – coarsely chopped
65g ginger – grated5
¼ cup birds eye chilli with seeds in – chopped
6x long red chillies – sliced lengthwise with seeds removed6
250g Granny Smith apples – peeled and cored, cut into 1cm cubes
250g brown onion – chopped coarsely
375g white sugar
375g brown sugar7
Salt to taste8
Ingredients Notes
1 Turpentine, or any stringy variety of mango. If you can’t get Turpentine
mangoes, it is ok to use Bowen or KP (Kensington Pride) mangoes but it’s a better chutney if
you have a few stringy mangoes in the chutney as it holds together much better and isn’t so
runny.
2 Kensington Pride or Bowen mangoes.
3 To be added to cooking half an hour before you finish the cooking. This is a
presentation trick for the cooking competitions, so that squares of light coloured mango can
be clearly seen in the darker coloured chutney. They must be cooked for at least 30 minutes
to ensure they are fully cooked and don’t cause fermentation when bottled.
4 Do not use brown vinegar as it has too much acid.
5 Peeled and grated fresh ginger, if not available, bottled crushed ginger is
acceptable.
6 To be placed in the cooking chutney 30 minutes before finished cooking. When
bottling, the chillies should eb pushed to the outside of the jar for presentation.
7 Don’t use dark brown sugar as it makes the colour of the chutney too dark and
it doesn’t look as appetizing.
8 Don’t use too much salt as the flavour of the chutney gets smoother with
maturity.
Method
Step 1
Add all the ingredients except the mangoes into a large preserving pan, put the lid on as
you want to keep the steam in the boiler for the liquid at this stage. Bring to the boil and
then reduce to a simmer for approximately 20 minutes to half an hour to soften the apples
etc. Stir occasionally to make sure all the sugar has dissolved.
All ingredients (except mangoes) in the pan.
Step 2
Add 2kg only of the ripe chopped mangoes and simmer on low heat with the lid off from now
on as you need some of the liquid to evaporate to help the chutney get thicker, stirring
approximately every 5 minutes to prevent it from catching at the bottom of the boiler, until
thickened. This should take about a further 1 hour perhaps a little longer depending on the
type of stove you are using.
You have to cook it slowly, so be patient and stir regularly otherwise it will stick as the
chutney has a high sugar content with all the fruits and sugars.
Starting the cooking of the mangoes.
Step 3
Add salt to taste.
Add the last ½ kg of just ripe Bowen or KP mangoes and the 6 sliced long red chillies
and
cook for a further 30 minutes on low heat, stirring regularly to prevent sticking.
Adding in the final ingredients.
Step 4
Make sure the last of the mangoes added are fully cooked before bottling, otherwise you may
experience fermentation and growth on top of the chutney when opening a jar later.
Bottle immediately and put tops on the jars while the chutney is still hot, making sure that
some of the long chillies and still yellow mango cubes show on the outside of the jar for
decorative presentation.
The fully cooked chutney.
Additional Notes
Will keep for 12 months unrefrigerated.
Once opened refrigerate and use within 14 days.
The chutney gets more mellow with age and it will lose some of it’s bite for the chilli.
Be sure to label your finished chutney with the date of manufacture.
Ensure the jars are thoroughly washed and dried before bottling.
Awards Won
1994 First prize, Royal North Australian Show Society (Inc) – Royal Darwin Show
