Mango chutney recipe

Created by

  Print    Enlarge text

Rating:

5/ 5 stars 5 Votes
  • Cuisine: Modern Australian
  • Makes 1.25 litres (2 pints)

Ingredients

165 ml (2/3 cup) white wine vinegar
100 g (1/2 cup) brown sugar
1 onion, finely diced
4 cloves garlic, peeled
1 tsp ground ginger
4 mangoes, peeled and sliced

View conversion table

Preparation

Bring vinegar, sugar, onion, garlic and ginger to the boil. Reduce by half.
Add mango and cook for a further 5 minutes. Remove from the heat and pour into sterilised jars.



If you enjoyed this Mango chutney recipe then browse more Modern Australian recipes, side dish recipes, sauce and dressing recipes, vegetarian recipes, fruit recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comments (1)

   
06 Mar 2010 08:58 AEST
tatiana
travancore
magic
- solves the mango excess!
Agree(2 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Pickling

Pickling is a common preservation technique. Start by gently boiling a brine of water, vinegar and salt. Pour this into a sterilised jar with preferred vegetables, such as cucumbers. For an extra kick, add garlic, horseradish and whole dill stems. Seal the jar and leave for several weeks to ferment.

Glossary

More

Star anise

Dark red-brown pods with an aniseed flavour and used commonly in Chinese and other Asian cuisines.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT