Rhonda's Spicy Mango Chutney Recipe

Rhonda Wise, an older woman wearing dark sunglasses and a bright red sleeveless top, sits on a boat with water and shoreline visible in the background. She has a calm, poised expression and appears content in this outdoor setting.

By: Rhonda Wise, 1994, Northern Territory

Rhonda's Spicy Mango Chutney Recipe

Equipment Required :

  1. Stove and Preserving pan (Large pot with lid - minimum 4.8 litre)
  2. Chopping board
  3. Cook's knife (or any knife for chopping)
  4. Kitchen scales (All weights are after peeling and removal of seeds.)
  5. Yield: Approximately ten 375g jars.
  6. Preparation time: 30 minutes (Cooking time: 1.5 hours)
Ingredients image tiled

Ingredients :

  1. 500 grams of ripe Turpentine mangoes, cut into 1cm cubes.
  2. 1.5 Kg of ripe eating mangoes, cut into 1cm cubes.
  3. 500 grams of just ripe eating mangoes, cut into 1cm cubes.
  4. 350 ml white vinegar and 350 ml malt vinegar
  5. 250 grams raisins, coarsely chopped
  6. 125 grams pitted dates, coarsely chopped
  7. 65 grams ginger, grated
  8. ¼ cup birds eye chilli with seeds in, chopped
  9. 6 long red chillies, sliced lengthwise with seeds removed
  10. 250 grams Granny Smith apples, peeled and cored, cut into 1cm cubes
  11. 250 grams brown onion, chopped coarsely
  12. 375 grams white sugar and 375 grams brown sugar
  13. Salt to taste

Additional Ingredient Notes :

  1. Turpentine, or any stringy variety of mango (it is ok to use Bowen or Kensington Pride mangoes but it’s a better chutney if you have a few stringy mangoes in the chutney as it holds together much better and isn’t so runny.)
  2. Kensington Pride or Bowen mangoes
  3. To be added to cooking half an hour before you finish the cooking. They must be cooked for at least 30 minutes to ensure they are fully cooked and don’t cause fermentation when bottled.
  4. Do not use brown vinegar as it has too much acid.
  5. Peeled and grated fresh ginger, if not available, bottled crushed ginger is acceptable.
  6. To be placed in the cooking chutney 30 minutes before finished cooking. When bottling, the chillies should be pushed to the outside of the jar for presentation.
  7. Don’t use dark brown sugar as it makes the colour of the chutney too dark.
  8. Don’t use too much salt as the flavour of the chutney gets smoother with maturity.

Step-by-Step Method

  1. Bring the mixture to the boil, then reduce to a simmer for 20–30 minutes until the apples are softened. Stir occasionally to ensure the sugar dissolves.
  2. Add 2 kg of ripe chopped mangoes. Simmer on low heat with the lid off to allow liquid to evaporate and thicken the chutney. Stir every 5 minutes to prevent sticking. Cook for about 1 hour or until thickened.
  3. Add salt to taste. Then add the remaining 500 g of mangoes and the sliced red chillies. Continue cooking on low heat for another 30 minutes, stirring regularly.
  4. Once thickened, turn off the heat and allow to cool slightly. Bottle immediately while still hot, sealing the jars and arranging visible mango pieces and chillies for presentation.
Finished Mango Chutney

Additional Notes :

  1. Will keep for 12 months unrefrigerated.
  2. Once opened refrigerate and use within 14 days.
  3. The chutney gets more mellow with age and it will lose some of it’s bite for the chilli.
  4. Be sure to label your finished chutney with the date of manufacture.
  5. Ensure the jars are thoroughly washed and dried before bottling.
  6. When bottling, make sure the chutney is still hot and put the lids on immediately to ensure a good seal.

Awards Won :

  1. [1994 First prize, Royal North Australian Show Society (Inc) – Royal Darwin Show]
  2. [1995 First prize, Royal Darwin Show]
  3. [1998 Second prize, Royal Darwin Show]
  4. [1999 Third prize, Fred’s Pass Rural Show]
  5. [2002 First prize, Royal Darwin Show]
  6. [2004 First prize, Fred’s Pass Rural Show]