MANGO AND TOMATO CHUTNEY IMAGE

MANGO AND TOMATO CHUTNEY

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Jams and chutneys, two of my favourite things to make but something I have not made for a long time since trying to cut sugar from my life. You may have noticed I am getting back into the food articles at the moment and in doing so am trying to get more articles from the old site transferred onto here. This recipe is so amazing I am also considering making some more batches. Behind slow cooker meals cooking jams or chutneys is one of the best winter smells to waft through the house.

 THIS RECIPE IS FROM 2009 (Made it during the NRL Grand Final) BUT STILL AS GOOD AS IT CAN BE :):

I had so much fun working the Grower’s Markets on Saturday – more articles to come on this day and the markets in general. My highlight – Kylie Kwong made my lunch

But one of the things I love about the markets when I work there is blowing every cent I earn working on goodies to take home. I always try and get something new to try. Last month it was Beetroot Relish from the Blue M Food People – bloody divine. This month it was 250gms of fresh hazelnuts straight from the farm – and bonus for me – they have asked me to work for them when I am not working for my uber cool stall – The Australian Bush Xmas Cake Co. But I am digressing and writing the stuff that should be in my next article. This month I also got a case of mangoes for $20- BLOODY STEAL – and they threw in some passionfruits for free.

I could live on mangoes, chicken, raspberries and chocolate – also an occasional bottle of red wouldn’t hurt  But I was trying to decide what to do with my mangoes and came up with three things I am going to use them for. Wed night I am making mango jam – one of my faves, and Coronation Chicken – will share these recipes with you once complete but LAST NIGHT I made my super yummy and very easy Mango and Tomato Chutney. It is very affordable to make, very easy to make, hassle free and it makes a crapload. I had gathered it would be about 1.5litres but it was much closer to 3litres. Thankgod I had a lot of jars in storage.

 

STERILISING JAM JAR IMAGE

MANGO AND TOMATO CHUTNEY | SPOONING AUSTRALIA RECIPE | STERILISING THE JARS

 

I collect old jars – especially ones that have the little pop top – you know – the lid pops up if it has been opened or it’s off. I then use these for my jams and chutneys. The pop lids mean I do not have to use waxed paper or pour wax ontop of the yummy meals. More on that later….

To make things easier as you prep each thing just chuck it in a big heavy based pot, there is no specific order – I always leave onions to last as I HATE chopping them and creating rivers of tears but I made this while watching Parramatta get beaten in the NRL Grand Final so it covered up my sadness :).

YOU WILL NEED:

6 fresh mangoes – peeled, seeded and diced
6 under ripe tomatoes – they are normally on the bottom at the supermarket – also diced
4 onions – chopped finely
2 cups of raisins – it is one box from Coles and it’s exact measurement
2 cups of currants – same deal as raisins
4 cups of brown sugar
3 cups of malt vinegar
1 green chiili – seeded and sliced thinly – if you want more kick to your chutney then leave in the seeds
1TBSP of salt
1 TBSP of pepper

 

CHUTNEY JARS IMAGE

MANGO AND TOMATO CHUTNEY | SPOONING AUSTRALIA RECIPE | FINALISED JARS PRE LABELLING

 

YOU WILL NEED TO:

* Place all your ingredients into a heavy based pot and bring to the boil slowly
* As it is coming to the boil fill your sink with HOT water and place all your clean jars and lids into the hot water
* preheat oven to 150degree Celsius
* Once the pot is boiling, lower temp slightly and allow to simmer for 30mins – stirring every five to mix it all through
* 5mins before you are ready to bottle place all the bottles ONLY (NO LIDS) into the oven and stand them upside down on your oven’s wire racks – leave them in the oven for 5min
* Remove one bottle at a time from the oven either using tongs or I just wrap a large tea towel around my hands so I can then hold the jar for bottling and fill it with the chutney.
* As you do each one – put the lid onto it tightly – if you do not have pop top jars then cut out circles of greaseproof paper and place ontop of the chutney in the jar and press down to remove any trapped air, then place lid on tightly.
* Once all done allow them to stand – as they cool the pop tops will pop down. This is the air escaping and keeps them fresh – once popped down there is no more air in there and will remain fresh for months and months.

And there you have it – an easy and delicious Chutney – I hand them out as gifts or sell them to my die hard fans and I always keep a couple in the pantry. Remember to refrigerate when opened. This one tastes yummy on ham, roast beef, any meat really and this afternoon I had it with creamed cheese on a wholemeal roll. YUM

 

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2 comments on "MANGO AND TOMATO CHUTNEY"

  1. Alicia Boyden on

    It is fantastic with coconut prawns! Thanks so much!

    • Oh now I want coconut prawns!!! Just drank a new trial drink sent to me which was triple distilled vodka and baby coconut water – does this count?? Thanks for reading and leaving a comment after cooking the recipe – all the best Alice 🙂

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