I developed this recipe back in 1993, then in 1994 I entered this into the Royal North Australian show Society winning First place prize.
The other awards that this recipe has won are 1995 Royal Darwin Show First prize, 1998, Royal Darwin Show Second place prize, 1998 Royal Darwin Show third place prize, 1999 Fred's Pass Rural Show thrid place prize, 2002 Royal Darwin Show First place prize, and lastly 2004, Freds Pass Rural Show First place prize. So as you can be seen this recipe is a real show stopper.
Equipment
Stove
5 litre (minium) boiling pot or presverving pan with lid
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Cutting Board
Cooks utility knive (20 cm long blade)
Glass Measuring jug in cups and litres
Wooden spoon
Kitchen scale
Measuring Cups
Rhonda's Spicy Mango Chutney
Recipe
Ingerdients
500g ripe Turpentine Mangoes diced into 1cm cubes,
1.5 kg ripe eating Mangoes diced into 1cm cubes,
500g just ripe eating mangoes Mangos diced into 1cm cubes,
350ml white vinigar,
250g Rasins coarsley chopped,
65g Ginger gradted,
1/4 cup Birds eye Chillies with seeds chopped,
6 long Red Chillies sliced lengths ways with seeds removed,
250g Granny Smith Apples peeled cored chopped,
250 Brown Onions coarsley chopped,
375g White Sugar,
375g Brown Sugar,
Salt to taste.
Method
Add all ingredients expect Mangoes and salt into a large presverving pot, place a lid on as you want to keep the steam in the boiler for liquid at this stage. Bring to the boil and then reduce heat and simmer for approximently 20 minutes to half an hour to soften the apples and other ingerdients. Stir occasionally to make sure all the sugar has dissolved.
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Add 2kg only of the ripe chopped Mangoes and simmer on a low heat with lid off from now on as you need to reduce the liquid to evaporate to help the Chutney to thicken, stirring every 5 minutes to prevent it from catching on the bottom of the boiler, until thickened.This should take about a further 1 hour maybe a little longer depending on the type of stove that you are using.
You have to cook it slowly, so be patient and stir regulary otherwise it will stick to the bottom of the boiler as the chutney has a high sugar content with all the fruits and sugars,
Add salt to taste.
Add the last 500g of the just ripe eatting mangoes and the 6 sliced Red Chillies and cook for a further 30 minutes on a low heat, stirring regulary to pervent sticking.
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Ensure that the last of the added Mangoes are cooked otherwise you may experience fermentation and growth on top of the chutney when opening a jar later.
Bottle immediately and seal jars while the chutney is still hot making sure that some of the long chilles and still yellow Mango cubes show on the outside of the jars for decoration and presentation.
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Notes
Will keep unrefrigerated for 12 months,
Once open store in refrigerater and use within 14 day's,
Be sure to lable your finished Chutney with the bottling date,
Ensure bottling jars and lids are strilized and dried before using,
This Chutney gets mellower with age so it may lose some of it's spiceness.
Awards won
1994 First prize, Royal North Australian Show Society (Inc),
