With the recent storms hitting Queensland and NSW, we ate Green Living Australia have been lucky to escape most of the destruction Our location is far from any flood area and downed trees were our main concern. One such tree, a large iron bark, came
With the recent storms hitting Queensland and NSW, we ate Green Living Australia have been lucky to escape most of the destruction Our location is far from any flood area and downed trees were our main concern. One such tree, a large iron bark, came down in my yard, taking out the back fence, clothes line, dog house and my best mango tree. It was a mess and there were mangoes everywhere, all which would go to wast if there was not something done fast.
We collected as many mangoes as we could and got to work on making mango chutney. Here is my recipe.
- One and a half kilos of green mangoes, peeled and diced.
- 1.2 kilos sugar
- 2 large onions
- One cup brown vinegar
- 225 grams chopped raisins
- One tablespoon salt.
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- Place all ingredients into a large, heavy based pot and mix well.
2. Using high heat, bring to the boil. Reduce heat and simmer for one to one and a half hours, and until mixture has thicken.
3. Ladle hot chutney into hot 500 ml jars leaving a head space of 1.5 cm. Wipe the rims clean and then cap with your new lids. .
4. Process in a boiling water bath for 10 minutes. Remove the jars from the boiling water bath and place on a tea towel on the kitchen counter and allow to cool.
5. Once cool, label your jars with the date and contents and they are ready to store in your pantry.
This is great with cheese, meats and is a favourite of mine for adding to curry dishes. I hope that you enjoy this recipe as much as I do.