Mango Chutney
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I alter this recipe quite often. This one can be quite spicy depending on the chilies used. If you know your chilies are very hot then remove the seeds from a proportion of them. A sweeter version is here. (Oh and it is easiest to peel a green mango with a vegetable peeler.)
  • 24 green mangoes
  • 6 cups sugar
  • 250 grams preserved ginger
  • 12 small chilies
  • 2 tablespoons salt
  • 500 grams sultanas or raisins
  • 125 grams fresh garlic
  • 2 tablespoon green ginger
  • 1.4 litres of vinegar
  1. Boil the sugar with half of the vinegar to a syrup.
  2. Add the other ingredients, all chopped finely.
  3. Add the remaining vinegar slowly and boil until the chutney thickens to a nice consistency and colour. (About 2 hours)
  4. Pour into sterilised jars for storage.
Recipe by Aussie Cooking at