Mango And Tomato Chutney

15:27' 21-01-2019
We are now at the peak of the mango season, so it is a good time to take advantage of the plentiful supply and low prices to stock up.

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    Mangoes are not only a delicious and refreshing fruit for the summer, but they are also a useful base for many sauces and pickles. This simple recipe shows you how to make a flavoursome chutney to use as a side dish or accompaniment for future meals.

    It is best to use the smaller onions sold as “pickling onions”. Red salad onions can make an interesting variation.


    • 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 Tbsp fresh ginger
    • 1 tsp chilli flakes
    • 1 tsp salt


    • Finely slice the tomatoes, onions, ginger and garlic.
    • Chop the mangoes into large chunks, removing the stones and skin.
    • Sautee the white onions, ginger and garlic in a large saucepan until the onions are browned.
    • Add the sultanas, caster sugar, white vinegar, tomatoes, mangoes and chilli flakes.
    • Boil until the sugar dissolves, then simmer on low heat, uncovered, for about an hour, or until the chutney thickens. Stir occasionally to keep the mixture even.
    • Spoon the chutney into sterilised jars while it is still hot, and seal the jars immediately.

    Meng S

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