MANGO AND PORT CHUTNEY

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Mango and Port Chutney image

Make and share this Mango and Port Chutney recipe from Food.com.

Provided by Latchy

Categories     Chutneys

Time 1h50m

Yield 5 cups

Number Of Ingredients 9

4 medium mangoes, peeled and coarsely chopped (1.7kg)
3/4 cup port wine
2 large white onions, chopped finely (400g)
1 cup coarsely chopped raisins (170g)
2 teaspoons grated fresh ginger
2 fresh Thai red chili peppers, chopped finely
2 cups sugar (440g)
3 cups malt vinegar
2 teaspoons yellow mustard seeds

Steps:

  • Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
  • Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
  • Spoon hot chutney into hot sterilised hars; seal while hot.
  • Storage- In cool, dark place for about 6 months, refrigerate after opening.

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