Rhonda’s Famous Spicy Mango Chutney

Created by Rhonda Wise, 1994, Northern Territory

Notes:

• All weights are after peeling and removal of seeds.
• Yield: Approximately ten 375g jars.
• Preparation time: 30 minutes
• Cooking time: 1.5 hours

Equipment:

• Stove
• Preserving pan (Large pot with lid - minimum 4.8 litre)
• Chopping board
• Cooks knife (or any knife for chopping)
• Kitchen scales
• Cup measurers
• Liquid measuring jug
• Wooden (or plastic) stirring spoon

Ingredients:

• 500 grams of ripe Turpentine mangoes, cut into 1cm cubes.
• 1.5 Kg of ripe eating mangoes, cut into 1cm cubes.
• 500 grams of just ripe eating mangoes, cut into 1cm cubes.
• 350 ml white vinegar
• 350 ml malt vinegar

Ingredients Notes:

• 1 – Turpentine, or any stringy variety of mango. If you can’t get Turpentine mangoes, it is ok to use Bowen or KP (Kensington Pride) mangoes but it’s a better chutney if you have a few stringy mangoes in the chutney as it holds together much better and isn’t so runny.
• 2 – Kensington Pride or Bowen mangoes
• 3 – To be added to cooking half an hour before you finish the cooking...

Method:

1. Step 1: Add all the ingredients except the mangoes into a large preserving pan...
2. Step 2: Add 2 kg only of the ripe chopped mangoes and simmer on low heat...
3. Step 3: Add salt to taste...
4. Step 4: Make sure the last of the mangoes added are fully cooked before bottling...

Additional notes:

• Will keep for 12 months unrefrigerated.
• Once opened refrigerate and use within 14 days.
• The chutney gets more mellow with age and it will lose some of it’s bite for the chilli.

Awards won:

• 1994 First prize, Royal North Australian Show Society (Inc) – Royal Darwin Show
• 1995 First prize, Royal Darwin Show
• 1998 Second prize, Royal Darwin Show
• 1999 Third prize, Fred’s Pass Rural Show
• 2002 First prize, Royal Darwin Show
• 2004 First prize, Fred’s Pass Rural Show