Serves 4 Jars
Prep time 15 minutes
Cook time 45 minutes
Gluten Free, Dairy Free, Nut Free, Vegetarian & Vegan Suitable
Ingredients
- 4 ripe mangoes, diced
- 1 red onion, finely diced
- 1 cup apple cider vinegar
- ½ cup brown sugar
- 2 tbsp ginger, finely grated
- 1 ½ tsp mixed spice
- 1 ½ ground coriander
How to make
1. Sterilise four glass jars and lids.
2. Place the mango, red onion, vinegar, brown sugar, ginger and spices in a large heavy based saucepan and season well with salt. Stir over high heat until the sugar dissolves.
3.. Reduce to a simmer and cook, stirring occasionally for roughly 45 minutes or until the mixture thickens and the mango is soft. Remove from heat.
4. Divide the hot chutney between the hot sterilised jars and seal immediately.
Notes
Jars of mango chutney will last for six months. Refrigerate once opened.
Nutritional information
Kilojoules |
1260kJ |
Protein |
2.2 g |
Carbohydrates, total
- sugars, total |
69.8g
65.7 g
|
Fat, total
- saturated fat |
0.2 g
0.1g |
Sodium |
285 mg |
|
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