“Makes 3 litres, hence the preparation time! I made so much that I froze half of it. Mangos were on special at the supermarket so I thought I'd give it a go. I hadn't realised that mangos were such slippery fruit to peel and core! I worked out in the end that if I used a potato peeler and left a ring of peel around the outside to hold on too until last, I didn't drop them so often! hee! hee! hee! I'd never made this before and must admit that I did impress myself! And my family so it must be good!”
3 litres

Ingredients Nutrition


  1. Put vinegar, sugar, lemon juice and zest into a heavy bottomed pan.
  2. Stir until the sugar is dissolved and bring to the boil.
  3. Stir in all the other ingredients and bring back to the boil.
  4. Reduce to a medium heat and cook gently, uncovered for 1 ½ to 2 hours until thick – stirring occasionally.
  5. Test the chutney is ready by dropping a teaspoon of the liquid onto a chilled saucer. As it cools, it should begin to set and will wrinkle slightly and remain in two halves when you draw your finger through it.
  6. Discard the cinnamon stick.
  7. Ladle into warm, sterilized jars.
  8. Enjoy!

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