Mango and Date Chutney
"The yield will depend on the size of the jars being used. This is a great chutney for cold meats."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Yields:
-
3 medium jars
ingredients
- 2 2⁄3 cups brown sugar
- 2 1⁄2 cups white vinegar
- 2 large green mangoes, peeled,seeded and finely chopped
- 1 teaspoon fresh gingerroot, peeled and finely chopped
- 6 cloves garlic, crushed
- 125 g dates, seeded and chopped
- 1⁄2 cup sultana
- 1⁄2 cup raisins (mixed together to make one cup)
directions
- Combine sugar and vinegar in a heavy- based saucepan and stir until sugar is dissolved.
- Bring to the boil and add all the remaining ingredients.
- Bring back to the boil, reduce heat and simmer until the chutney is very thick (about 1 1/2 hours).
- Pour into sterilised jars.
- Seal with sterilised lids and store in a cool place.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
