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Mango & Tomato Chutney

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
Tomatoes (202)      Mango (72)      Spices (59)      Chutney (17)     
We literally have to wear helmets in the garden at the moment because dozens of mangoes are dropping daily. No joke. So here is how I'm using up surplus mangoes and vines bursting with cherry tomatoes. You could omit the cherry tomatoes if you're after a pure mango flavor.

This Mango & Tomato Chutney recipe is really yummy and makes an ideal gift too. Just be prepared for a kitchen infused with the aroma of spicy chutney. It will probably get pretty hot in there too, but it will all be worth it.

Mango Chutney

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: 5 cups

6 large mangoes
1 cup cherry tomatoes
1 cup sultanas
2 white onions
2 cups caster sugar
2 cups white vinegar
6 cloves garlic
2 tablespoons fresh ginger
1 teaspoon chilli flakes
1 teaspoon salt

Chopped mangoes

Prepare all the ingredients - finely chop the ginger and garlic, coarsely chop the mangoes, removing the pips and skin (slightly time consuming).
Sautee the white onions, ginger and garlic in a large saucepan until the onions are browned. Add the remaining sultanas, caster sugar, white vinegar, tomatoes, mangoes and chilli flakes. Boil until the sugar dissolves, then simmer on low heat with the lid removed for about an hour or until the chutney thickens. Remember to stir occasionally (this is the "hot" part of the recipe).
Spoon hot Mango & Tomato chutney into sterilised jars and seal immediately. Label and date your jars and present as gifts to family and friends.

Simmer the tomatoes

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