------Created by Rhonda Wise, 1994, Northern Territory

Notes

All weights are after peeling and removal of seeds.

Yield

Approximately ten 375g jars.

Preparation Time / Cooking Time

30 mins / 1.5 hrs

Equipments

1. oven
2. Preserving pan (Large pot with lid - minimum 4.8 litre)
3. Chopping board
4. Cooks knife (or any knife for chopping)
5. Kitchen scales
6. Cup measurers
7. Liquid measuring jug
8. Wooden (or plastic) stirring spoon

Ingredients

• 500 grams of ripe Turpentine mangoes, cut into 1cm cubes.

Note: Turpentine, or any stringy variety of mango. If you can't get Turpentine mangoes, it is ok to use Bowen or KP (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.

• 1.5 Kg of ripe eating mangoes, cut into 1cm cubes.

Note: Kensington Pride or Bowen mangoes

• 500 grams of just ripe eating mangoes, cut into 1cm cubes.

Note: To be added to cooking half an hour before you finish the cooking. This is a presentation trick for the cooking competitions, so that squares of light coloured mango can be clearly seen in the darker coloured chutney. They must be cooked for at least 30 minutes to ensure they are fully cooked and don't cause fermentation when bottled.

• 350 ml white vinegar
• 350 ml malt vinigar

Note: Do not use brown vinegar as it has too much acid.

• 250 grams raisins, coarsely chopped
• 125 grams pitted dates, coarsely chopped
• 65 grams ginger, grated

Note: Peeled and grated fresh ginger, if not available, bottled crushed ginger is acceptable.

• 1/4 cup birds eye chilli with seeds in, chopped
• 6 long red chillies, sliced lengthwise with seeds removed

Note: To be placed in the cooking chutney 30 minutes before finished cooking. When bottling, the chillies should eb pushed to the outside of the jar for presentation.

• 250 grams Granny Smith apples, peeled and cored, cut into 1cm cubes
• 250 grams brown onion, chopped coarsely
• 375 grams white sugar
• 375 grams brown sugar

Note: Don't use dark brown sugar as it makes the colour of the chutney too dark and it doesn't look as appetizing.

• Salt to taste

Note: Don't use too much salt as the flavour of the chutney gets smoother with maturity.