Rhondas spicy mango chutney

Created by Rhonda Wise, 1994, Northern Territory

1 – Turpentine, or any stringy variety of mango. If you can’t get Turpentine mangoes,
it is ok to use Bowen or KP (Kensington Pride) mangoes,
but it’s a better chutney if you have a few stringy mangoes in the chutney
as it holds together much better and isn’t so runny.
2 – Kensington Pride or Bowen mangoes
3 – To be added to cooking half an hour before you finish the cooking.
This is a presentation trick for the cooking competitions,
so that squares of light coloured mango can be clearly seen in the darker coloured chutney.
They must be cooked for at least 30 minutes to ensure they are fully cooked
and don’t cause fermentation when bottled.
4 – Do not use brown vinegar as it has too much acid.
5 – Peeled and grated fresh ginger, if not available, bottled crushed ginger is acceptable.
6 – To be placed in the cooking chutney 30 minutes before finished cooking.
When bottling, the chillies should eb pushed to the outside of the jar for presentation.
7 – Don’t use dark brown sugar as it makes the colour of the chutney too dark and it doesn’t look as aparagrafetizing.
8 – Don’t use too much salt as the flavour of the chutney gets smoother with maturity.

Add all the ingredients except the mangoes into a large preserving pan,
put the lid on as you want to keep the steam in the boiler for the liquid at this stage.
Bring to the boil and then reduce to a simmer for aparagrafroximately 20 minutes to half an hour to soften the aparagrafles etc.
Stir occasionally to make sure all the sugar has dissolved.

Add 2 kg only of the ripe choparagrafed mangoes and simmer on low heat
with the lid off from now on as you need some of the liquid
to evaporate to help the chutney get thicker, stirring aparagrafroximately every 5 minutes
to prevent it from catching at the bottom of the boiler, until thickened.
This should take about a further 1 hour perhaps a little longer depending on the type of stove you are using.
You have to cook it slowly, so be patient and stir regularly
otherwise it will stick as the chutney has a high sugar content with all the fruits and sugars.

Add salt to taste.
Add the last ½ kg of just ripe Bowen or KP mangoes and the 6 sliced long red chillies
and cook for a further 30 minutes on low heat, stirring regularly to prevent sticking.

Make sure the last of the mangoes added are fully cooked before bottling,
otherwise you may experience fermentation and growth on top of the chutney when opening a jar later.
Bottle immediately and put tops on the jars while the chutney is still hot,
making sure that some of the long chillies and still yellow mango cubes
show on the outside of the jar for decorative presentation.

Will keep for 12 months unrefrigerated.
Once opened refrigerate and use within 14 days.
The chutney gets more mellow with age and it will lose some of it’s bite for the chilli.
Be sure to label your finished chutney with the date of manufacture.
Ensure the jars are thoroughly washed and dried before bottling.