2 hrs 40 mins
Missy Wombat's Note:
This takes time but is very much worth it. A great mango chutney that my family loves.
My Private Note
Units: US | Metric
- 1Cut the mango into chunks making sure the skin does not get in there.
- 2Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
- 3Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
- 4Cover and leave for 1 hour then drain off the excess water.
- 5Put the tamarind pulp into a plastic sieve set over a bowl.
- 6Press the pulp through the sieve; discard seeds.
- 7Drain the mangoes.
- 8Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
- 9Drain well.
- 10Put the sieved tamarind pulp and mango flesh into a preserving pan.
- 11Peel and finely chop the ginger.
- 12Halve the chillies lengthwise; remove and discard the seeds.
- 13Chop the chillies with a small knife.
- 14Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
- 15Bring to a boil, stirring.
- 16Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
- 17Test by pulling the back of the spoon across the bottom of the pan.
- 18There should be no runny vinegar visible.
- 19Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
- 20Stir, if necessary, to remove any air pockets.
- 21Seal the jars and label.
- 22The chutney is now ready to use.
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Nutritional Facts for Dark Mango Chutney
Serving Size: 1 (3907 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2457.6
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 6022.5 mg
- Total Carbohydrate 625.3 g
- Dietary Fiber 22.4 g
- Sugars 572.4 g
- Protein 9.6 g