We migrated to Australia way back in the
60's and lived in tropical Cairns on the far north
Queensland coast. We had a mango tree in our back yard
and mangoes quickly became my favourite fruit. Our
neighbour (affectionately called Aunty Lorna) used to make
mango chutney. I wish that I had got her recipe back
then. It's taken me ages to come up with this recipe
which is pretty close to what she made. Mango chutney,
cheese and cracker biscuits - now I can make a meal out of
that combination! By the way, my current neighbour Kerry,
reckons this is the best chutney recipe, of any type,
that she has ever
eaten.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
1.4 kg (3 pounds) chopped mango flesh (about 7 good sized
mangoes)
2 cups white vinegar
4 cups sugar
1 and 1/2 cups sultanas
1 and 1/2 level tablespoons salt
1 level teaspoon ground ginger
1 level teaspoon allspice or mixed spice
1/4 level teaspoon cayenne pepper
6 peppercorns
6 cloves
6 large cloves garlic, finely chopped
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Method:
Boil the mango cubes and sultanas in the vinegar for 15
minutes.
Add sugar, boil 15 minutes
Add remainder of ingredients and boil until thick.
Carefully pour into hot jars. Seal whilst hot.
Makes 4 - 5 jars
Notes:
I like using white vinegar for this recipe to retain as
much mango colour as possible, but if you only have brown
vinegar, go ahead and use it.
If you like lots of garlic then go ahead and add more.
Go carefully when measuring the cayenne pepper. Too
much will spoil the recipe.
Food Facts:
Mangoes are rich in vitamin C and beta carotene.
They are also reputed to cleanse the blood. Never burn mango
leaves or branches, the toxic fumes can cause serious irritation to
the eyes and lungs. Be very careful of the stem end of mangos
if any part of the branch or leaf is attached, as the sap can cause
allergic reactions
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