This is an ultimate dressing for a cold meat sandwich and makes a beautiful base for a curry.
Support the Australian farmer by purchasing locally grown fruit. Honey gold mangoes are some of our sweetest tasting mangoes on the market.
Mango Chutney
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1kg Honey Gold Mangoes
- 170g chopped dates
- 80g sultanas
- 10g ginger
- 10g fresh minced garlic
- 20g salt
- ½ cup brown sugar
- 125mls malt vinegar
- ½ tsp mixed spice
- ½ tsp nutmeg
- 200g diced onions
Instructions
- Remove the skin and seed from ripe Honey Gold Mangoes and chop roughly into 1cm portions. Place in a large saucepan. Add remaining ingredients and stir well.
- Bring ingredients to the boil and simmer on low heat for 1½ hours, stirring frequently.
- Remove saucepan from stove top. Using a ladle, scoop the Honey Gold Mango Chutney into sterilized jar while hot until each jar is full to the top.
- Place lid on jars and invert for a minute. Stand upright and the vacuum from the heat in the chutney will seal the lid and preserve the chutney.
- When bottles cool, store in a cool dry place. This chutney will store for 2 months minimum. Refrigerate after opening.
- Recipe Type : All, Toppers & Sauces
