Mango & Kiwi Fruit Chutney
This chutney is a little different to most chutneys, in that it retains a beautiful colour and is not loaded with spices etc.
Category: Chutney, Preserves
Keyword: Chillies, Chutney, Kiwi Fruit, Mango
Quantity: 1.5 litres
- 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
Peel, stone and chop mangoes, peel and dice kiwi fruit into 1 cm dice.
Combine mangoes, kiwi fruit, chillies, ginger and garlic. Sprinkle with salt, cover and allow to stand overnight.
The following day, drain off any excess liquid.
Combine vinegar and sugar in a large saucepan or boiler, bring to the boil and simmer 5 minutes.
Add all remaining ingredients.
Simmer 1 - 1 1/2 hours or until mango is tender and chutney is a good consistency.
Pour into warm, sterilised jars and seal.
When cool, label and date.
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