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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
Style: Australian
Keyword: Chillies, Chutney, Kiwi Fruit, Mango
Quantity: 1.5 litres
Author: sbaskitchen
Ingredients
  • 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
Instructions
  1. Peel, stone and chop mangoes, peel and dice kiwi fruit into 1 cm dice.
  2. Combine mangoes, kiwi fruit, chillies, ginger and garlic. Sprinkle with salt, cover and allow to stand overnight.
  3. The following day, drain off any excess liquid.
  4. Combine vinegar and sugar in a large saucepan or boiler, bring to the boil and simmer 5 minutes.
  5. Add all remaining ingredients.
  6. Simmer 1 - 1 1/2 hours or until mango is tender and chutney is a good consistency.
  7. Pour into warm, sterilised jars and seal.
  8. When cool, label and date.
  9. Store in a cool, dark place.
Notes
  • 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