Rhonda's Recipes

Rhonda's Spicy Mango Chutney

Three sealed jars of golden mango chutney with chilli slices visible inside — Rhonda's finished Spicy Mango Chutney, bottled and ready to store

Created by: Rhonda Wise (1994, Northern Territory)

Yield: Approximately ten 375g jars

Preparation Time: 30 minutes

Cooking Time: 1.5 hours

Notes: All weights are after peeling and removal of seeds.

Equipment

Stove
Large preserving pan (minimum 4.8L)
Chopping board
Knife
Kitchen scales
Measuring cups
Liquid measuring jug
Wooden or plastic spoon

Ingredients

Fresh mangoes, red chillies, ginger, onions, and jars of vinegar and sugar laid out on a bench — Key ingredients for Rhonda's Spicy Mango Chutney

500g ripe Turpentine mangoes (1cm cubes)
1.5kg ripe eating mangoes (1cm cubes)
500g just ripe eating mangoes (1cm cubes)
350ml white vinegar
350ml malt vinegar
250g raisins (chopped)
125g pitted dates (chopped)
65g fresh ginger (grated)
¼ cup birds eye chilli (chopped)
6 long red chillies (sliced)
250g Granny Smith apples (peeled, cubed)
250g brown onion (chopped)
375g white sugar
375g brown sugar
Salt to taste

Ingredient Notes

Stringy mango varieties help the chutney hold together better.
Kensington Pride or Bowen mangoes are good substitutes.
Add the final mango portion later for presentation.
Avoid brown vinegar due to high acidity.
Fresh ginger is preferred but bottled is acceptable.
Add chillies later for presentation in jars.
Avoid dark brown sugar as it affects colour.
Use salt carefully as flavour develops over time.

Method

A large pot of mango chutney simmering on a stove, steam rising and a wooden spoon resting on the rim — The chutney simmering slowly to develop its rich flavour

Boil the base

Add all ingredients except the mangoes into a large pan. Cover and bring to the boil. Reduce to a simmer for 20–30 minutes, stirring occasionally until sugar dissolves.
Add the mangoes

Add 2kg of ripe mangoes. Simmer uncovered for about 1 hour, stirring every 5 minutes to prevent sticking. Cook slowly until thickened.
Season and finish

Add salt to taste. Then add remaining mangoes and sliced chillies. Cook for another 30 minutes, stirring regularly.
Bottle and seal

Ensure mango is fully cooked before bottling. Bottle while hot and seal immediately. Arrange chillies and mango pieces for presentation.

Additional Information

Keeps for 12 months unopened.
Refrigerate after opening and use within 14 days.
Flavour improves over time.
Label jars with date.
Ensure jars are clean and dry before use.