Explore our ingredients of the Spicy Mango Chutney - Fully Flavoured and Tasty
Created by Rhonda Wise in 1994, Northern Territory
Notes: All weights are after peeling and removal of seeds.
Discover Rhonda’s most popular Spicy Mango chutney recipes, handpicked for their deliciousness and simplicity. From savory dinners to sweet treats, there’s always something fresh to try.
Yield: Approximately ten 375g jars.
Preparation time: 30 minutes
Cooking time: 1.5 hours
Equipment
- Stove
- Preserving pan (Large pot with lid - minimum 4.8 litre)
- Chopping board
- Cook's knife (or any knife for chopping)
- Kitchen scales
- Cup measurers
- Liquid measuring jug
- Wooden (or plastic) stirring spoon
Ingredients
- 500g ripe Turpentine mangoes, cut into 1cm cubes1
- 1.5kg ripe eating mangoes, cut into 1cm cubes2
- 500g just-ripe eating mangoes, cut into 1cm cubes3
- 350ml white vinegar
- 350ml malt vinegar4
- 250g raisins, coarsely chopped
- 125g pitted dates, coarsely chopped
- 65g ginger, grated5
- ¼ cup bird's eye chilli with seeds, chopped
- 6 long red chillies, sliced lengthwise, seeds removed6
- 250g Granny Smith apples, peeled, cored, and cubed
- 250g brown onion, coarsely chopped
- 375g white sugar
- 375g brown sugar7
- Salt to taste8
Ingredients Notes
- Turpentine or other stringy mango varieties help the chutney thicken and hold texture.
- Kensington Pride or Bowen mangoes work well.
- Add 30 minutes before the end to preserve their color and texture for presentation.
- Avoid brown vinegar due to its high acidity.
- Fresh grated ginger is best; bottled is a suitable backup.
- Add these chillies 30 minutes before finishing and place at the edge of jars for visual appeal.
Preparation Method
- Combine all ingredients except mangoes in a large preserving pan. Cover and bring to a boil, then simmer 20–30 minutes.
-
Add 2kg of ripe mangoes and simmer uncovered for about 1 hour, stirring every 5 minutes.
Tip: Cook slowly and stir often to prevent burning.
- Add salt and the final 0.5kg just-ripe mangoes and 6 red chillies. Simmer another 30 minutes.
- Once fully cooked, bottle while hot. Position mango and chilli pieces visibly along the jar for presentation.
Additional Notes
- Lasts up to 12 months unopened.
- Refrigerate after opening. Use within 14 days.
- Ages well. Chilli bite reduces over time.
- Label with manufacturing date.
- Sterilize jars before use.
Awards Won
- 1994 – First prize, Royal Darwin Show
- 1995 – First prize, Royal Darwin Show
- 1998 – Second prize, Royal Darwin Show
- 1999 – Third prize, Fred’s Pass Rural Show
- 2002 – First prize, Royal Darwin Show
- 2004 – First prize, Fred’s Pass Rural Show