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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is in answer to a question on the threads, I have not made it. Ingredients:
4 medium mangoes, peeled and coarsely chopped (1.7kg) |
3/4 cup port wine |
2 large white onions, chopped finely (400g) |
1 cup coarsely chopped raisins (170g) |
2 teaspoons grated fresh ginger |
2 fresh thai red chili peppers, chopped finely |
2 cups sugar (440g) |
3 cups malt vinegar |
2 teaspoons yellow mustard seeds |
Directions:
1. Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
2. Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
3. Spoon hot chutney into hot sterilised hars; seal while hot.
4. Storage- In cool, dark place for about 6 months, refrigerate after opening.
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