Rhondas Spicy Mango Recipe

Created by Rhonda Wise, 1994, Northern Territory

Image of Chutney
Chutney in jar

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

Ingredients

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. This is a presentation trick for the cooking competitions, so that squares of light coloured mango can be clearly seen in the darker coloured chutney. They must be cooked for at least 30 minutes to ensure they are fully cooked and don't cause fermentation when bottled.
  4. Do not use brown vinegar as it has too much acid.
  5. Peeled and grated fresh ginger, if not available, bottled crushed ginger is acceptable.
  6. To be placed in the cooking chutney 30 minutes before finished cooking. When bottling, the chillies should eb pushed to the outside of the jar for presentation.
  7. Don't use dark brown sugar as it makes the colour of the chutney too dark and it doesn't look as appetizing.
  8. Don't use too much salt as the flavour of the chutney gets smoother with maturity.

Method

Step 1

Start Cooking

Step 2

Bit of Cooking

Step 3

Step 4

Additional Notes