Mango and Date Chutney

  • 2 2/3 cups brown sugar
  • 2 ½ cups white vinegar
  • 2 large green mangoes, peeled, seeded and finely chopped
  • 1 teaspoon ginger root, peeled and finely chopped
  • 6 cloves garlic, crushed
  • 125 gm dates, seeded and chopped
  • 1 cup of sultanas and raisins mixture
  • Directions

    Combine sugar and vinegar in a heavy- based saucepan and stir until sugar is dissolved. Bring to the boil and add all the other ingredients. Bring back to the boil, reduce heat and simmer until the chutney is very thick (about 1½ hours). Pour into sterilised jars. Seal with sterilised lids and store in a cool place.

    [ Cook’s Comments – 1 cup is equal to 8 ounces ]

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