Rhonda’s Famous Spicy Mango Chutney

Equipment

• Stove
• Preserving pan (Large pot with lid - minimum 4.8 litre)
• Chopping board
• Cooks knife (or any knife for chopping)
• Kitchen scales
• Cup measurers
• Liquid measuring jug
• Wooden (or plastic) stirring spoon

Ingredients

• 500 grams of ripe Turpentine mangoes, you can also use Bowen or Kensington Pride mangoes, cut into 1cm cubes.
• 1.5 Kg of ripe eating mangoes, cut into 1cm cubes.
• 500 grams of just ripe eating mangoes, cut into 1cm cubes.
• 350 ml white vinegar
• 350 ml malt vinegar
• 250 grams raisins, coarsely chopped
• 125 grams pitted dates, coarsely chopped
• 65 grams ginger, grated
• ¼ cup birds eye chilli with seeds in, chopped
• 6 long red chillies, sliced lengthwise with seeds removed
• 250 grams Granny Smith apples, peeled and cored, cut into 1cm cubes
• 250 grams brown onion, chopped coarsely
• 375 grams white sugar
• 375 grams brown sugar
• Salt to taste

Method

1. Add all the ingredients except the mangoes into a large preserving pan, put the lid on. Bring to the boil and then reduce to a simmer for approximately 20 minutes to half an hour to soften the apples. Stir occasionally to make sure all the sugar has dissolved.
2. Add 2 kg only of the ripe chopped mangoes and simmer on low heat with the lid off to evaporate some liquid to help the chutney get thicker, stir every 5 minutes to prevent it from catching at the bottom of the boiler. This should take about a further 1 hour.
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.
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.