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Kiddipedia

Not sure what to do with leftover mangoes this summer season? Australian Mangoes has the perfect solution…Mango Chutney! Serve it with ham, turkey, pork or seafood. Spread it on sandwiches, wraps, sliders and burgers. Or use it as the pizza base for a tandoori pizza, the possibilities are endless.

 

Makes 4 cups

Prep time 15 mins

Cooking time 26 mins

 

Ingredients:

1 tbs olive oil

1 small red onion, grated

2 long red chillies, finely chopped (see tip)

5cm piece fresh ginger, peeled, grated

1/2 tsp sea salt flakes, crushed

4 large Mangoes, peeled, chopped

1 large apple, peeled, grated

1 cup white sugar

½ cup apple cider vinegar

½ cup port

 

Method:

1 Combine the oil, onion, chilli, ginger and salt in a large, 7cm deep frying pan (see tip). Place over medium-low heat. Cook, stirring often 6 minutes or until onion is soft and translucent.

2 Add the mango, apple, sugar, vinegar and port. Increase heat to medium-high, bring to the boil, stirring until sugar has dissolved. Boil gently, stirring often, for 20 minutes or until thickened. Spoon the hot chutney into hot sterilized jars, seal. Turn upside down and stand 2 minutes then turn right side up and allow to cool. Store in the fridge for up to 6 months.

Serving suggestion

  • Delicious served with Christmas ham, turkey, pork or seafood.
  • Use a spread on sandwiches, wraps, sliders and burgers
  • Spread over pizza base, top with tandoori or satay chicken and bake. Serve topped with yoghurt and extra mango chutney

 

Tip Leave the seeds in if you like the chutney spicy.

Tip Using a wide deep-frying pan speeds up the cooking time, if you don’t have a deep wide pan, use a large saucepan, the cooking time will be a about 10-15 minutes longer.

 

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