Mango and Port Chutney

Name: Mango and Port Chutney
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 5 cups
Ingredients: 4 medium mangoes, peeled and coarsely chopped (1.7kg); 3/4 cup port wine; 2 large white onions, chopped finely (400g); 1 cup coarsely chopped raisins (170g); 2 teaspoons grated fresh ginger; 2 fresh Thai red chili peppers, chopped finely; 2 cups sugar (440g); 3 cups malt vinegar; 2 teaspoons yellow mustard seeds

5.00 (3)

⏱ 110 mins 🍽 5 cups 🏷 Chutneys

This homemade chutney combines sweet mangoes and rich port wine with onions, raisins, fresh ginger and a hint of chilli. Cooked slowly with sugar and malt vinegar, it develops a thick, glossy consistency ideal for preserving. The recipe yields approximately 5 cups and requires just over 1.5 hours of simmering time. Once sealed in sterilised jars, it can be stored for extended periods, making it a wonderful homemade gift or pantry staple.

Ingredients

4 medium mangoes, peeled and coarsely chopped (1.7kg)
3/4 cup port wine
2 large white onions, chopped finely (400g)
1 cup coarsely chopped raisins (170g)
2 teaspoons grated fresh ginger
2 fresh Thai red chili peppers, chopped finely
2 cups sugar (440g)
3 cups malt vinegar
2 teaspoons yellow mustard seeds

Method

Place all the ingredients into a large, heavy-bottomed saucepan. Stir over the heat, without allowing it to boil, until the sugar has fully dissolved.
Allow the mixture to simmer uncovered, giving it an occasional stir, for about 1-1/2 hours or until it has thickened sufficiently.
Carefully spoon the hot chutney into hot, sterilised jars. Seal the jars immediately while the contents are still hot.
For storage, keep the sealed jars in a cool, dark place for up to about 6 months. Once opened, store the chutney in the refrigerator.

Nutrition (per serving)

Sodium16300 mg

Recipe details

CategoryChutneys

AuthorLatchy