I’ve been making this chutney for many, many years, and it’s always really popular with family and friends.
A month or two ago I was preparing for a class, Preserving the Produce of Spring, and was lucky enough to pick up a tray of beautiful mangoes for a really good price. This provided me the perfect opportunity to introduce those attending the class, to this delicious chutney recipe. Fortunately there were plenty of mangos and I was also able to cook up a batch or two to stock our larder for the next twelve months. This chutney is a key ingredient for a quick easy meal that I find myself making on a regular basis, so am really happy to have a good supply on hand again.
You will be surprised at how easy this chutney is to make!
This chutney is a little different to most chutneys, in that it retains a beautiful colour and is not loaded with spices etc.
- 1.5 kg mango (4 - 6 large mangoes, depending on size)
- 320 g kiwi fruit (3-4 kiwi fruit)
- 1 - 2 large red chillies (depending on taste), seeded and finely chopped
- 15 g grated fresh ginger, finely grated
- 2 large cloves garlic, peeled and finely chopped
- 1 tbsp sea salt (refer notes)
- 2 cups white vinegar
- 2 cups sugar
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Peel, stone and chop mangoes, peel and dice kiwi fruit into 1 cm dice.
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Combine mangoes, kiwi fruit, chillies, ginger and garlic. Sprinkle with salt, cover and allow to stand overnight.
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The following day, drain off any excess liquid.
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Combine vinegar and sugar in a large saucepan or boiler, bring to the boil and simmer 5 minutes.
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Add all remaining ingredients.
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Simmer 1 - 1 1/2 hours or until mango is tender and chutney is a good consistency.
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Pour into warm, sterilised jars and seal.
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When cool, label and date.
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Store in a cool, dark place.
- I like to make this chutney when I can purchase trays of mangoes, in season, when they are inexpensive.
- When choosing your salt, choose a good quality salt such as sea salt, rock salt or kosher salt. Always check to ensure that there are no additives such as thickeners and iodine.
- Try not to overcook the chutney, it should retain the beautiful colours of the mango, kiwi fruit and have the little red specs of chilli showing through.
- Serving Suggestions:
- Great served with a good strong cheddar, chicken, ham or pork.
- Mix with mayonnaise to make a delicious dressing for salad or sauce for praawns.
- A key ingredient for my 'Chicken and Mango Chutney Curry'.
- Adapted from a recipe in Jams, Pickles and Chutneys, The Family Circle
Until next time
Happy preserving and
Bon appétit!
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