Sultana and mango chutney

    (88)
    1 hour 40 min

    An excellent mango chutney for pork, turkey or lamb. Mangos are simmered with sultanas, ginger, onion, garlic and lots of spices. Makes plenty, so be prepared with sterilised jars.


    96 people made this

    Ingredients
    Serves: 240 

    • 1 1/4 pints distilled cider vinegar
    • 1.25kg (2 3/4 lb) caster sugar
    • 900g (2 lb) dark brown soft sugar
    • 1 teaspoon ground cinnamon
    • 1 dessertspoon ground ginger
    • 2 dessertspoons ground allspice
    • 1 teaspoon ground cloves
    • 1 dessertspoon ground nutmeg
    • 5 small red chillies, seeded and chopped
    • 1 teaspoon salt
    • 2 large onions, chopped
    • 3 cloves garlic, chopped
    • 350g (12 oz) sultanas
    • 50g (2 oz) root ginger, chopped
    • 2.6kg (5 3/4 lb) sliced, semi-ripe mangos
    • 50g (2 oz) flaked almonds (optional)

    Method
    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. In a large saucepan combine vinegar, caster sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chillies and salt. Bring to the boil; boil for 1/2 an hour.
    2. Stir in onions, garlic, sultanas and root ginger and boil for another 1/2 hour.
    3. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 an hour. Pour mixture into sterilised jars, to 1cm (1/4 in) below lid level, and seal.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (88)

    Reviews in English (71)

    by
    3

    FABULOUS!!! I made this for christmas and served it with the Turkey. It's dark brown colour was strange at first but once everyone tried it, it was a HUGE hit. Guests asked to take some home!!! I reduced the recipe to serve 30 but next time I will make a full batch and give it as a gift. This will most likely become a christmas tradition.  -  15 Sep 2008

    by
    2

    I downsized this recipe to serve 30, you must also downsized cooking times as you can easily overcook. I love chutney with a pork roast, this one is good but not a favourite, I would cut out the allspice or just a pinch as it is a predominate taste in this chutney.  -  15 Sep 2008

    by
    1

    I am a chutney lover, and this is the best of all. It is a wonderful chicken marinade. My favourite way of serving, is on top of cream cheese with crackers. I made this last summer, and gave away as Christmas gifts. Everyone LOVED it! It came out more juicy than I thought. I thought it would thicken as it cooled. Next time I would add more mango.  -  15 Sep 2008

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