WebSautee the white onions, ginger and garlic in a large saucepan until the onions are browned. Add the remaining sultanas, caster sugar, white vinegar, tomatoes, mangoes and chilli …
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WebHow to make (step by step instructions) Step 1: Peel the unripe mangoes and remove the seeds. Roughly chop and put in a chutney jar or food processor. Step 2: …
Green mango chutney 1. Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until chutney is thick. 2. Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
They are actually not very hard to make totally sugar-free (I mean, the main ingredient is mango), but when you go for store-bought varieties, you’ll often find astounding amounts of added sugar. Discover below how we make this addictive and fragrant mango chutney without any refined sugar! How Many Types of Chutney Are There?
Heat the vinegar, sugar and salt in a heavy-based stainless steel pot until the sugar dissolves. Add the mango, raisins, onion, ground ginger and apple. Return to the simmer and continue cooking for approx 45 minutes or until thick and saucy. Pour into clean sterilised jars and seal immediately. This will keep for 12 months in a cool dark pantry.
Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until chutney is thick. Spoon hot chutney into hot sterilised jars; seal immediately.