I love this recipe for its richness of flavors. You get sweet, sour, and spicy all in one. This chutney is lovely with meats or with vegetarian fare. I love this recipe!
—Twice Cooked Half Baked
mangos, cut into 1" inch cubes, skin and pti removed
apple cider vinegar
green apples, peeled, cored and roughly chopped
macadamia nuts, roughly chopped
sultanas (golden raisins)
prepared BBQ sauce (I used Orange-Mango from Kolander Grubb's)
freshly ground pepper
cloves garlic, crushed
freshly grated ginger
In This Recipe
In a non-reactive bowl, add the mango and salt. Toss to coat and set aside. In a large heavy pot, add the sugar and vinegar and heat on low until dissolved. Add the mangos and the remaining ingredients and slowly bring to a boil over medium heat, stirring occasionally. Reduce the heat to maintain the simmer and cook for about an hour, stirring more frequently towards the end of cooking as the mixture thickens and very little liquid remains.
Spoon the chutney into warm sterilized jars, cover and seal. Store in a cool dark place; fridge is best. The chutney will need 2 weeks for the flavors to fully mature, but can be eaten right away.
Use within one year of making (be sure to date your jars!).