Rhonda's Kitchen

Chopped Ingredients

Ingredients

• 500g ripe Turpentine mangoes, cut into 1cm cubes
• 1.5kg ripe eating mangoes, cut into 1cm cubes
• 500g just ripe eating mangoes, cut into 1cm cubes (add 30 minutes before end)
• 350ml white vinegar
• 350ml malt vinegar
• 250g raisins, coarsely chopped
• 125g pitted dates, coarsely chopped
• 65g fresh grated ginger
• ¼ cup bird’s eye chili with seeds, chopped
• 6 long red chilies, sliced lengthwise (seeds removed)
• 250g Granny Smith apples, peeled, cored, and cubed
• 250g brown onion, coarsely chopped
• 375g white sugar
• 375g brown sugar (light brown recommended)
• Salt to taste

Method

Step 1: Combine all ingredients except mangoes in a large preserving pan. Cover, bring to a boil, and simmer for 20–30 minutes to soften apples and dissolve sugars.

Step 2: Add 2kg of ripe mangoes, simmer with the lid off for about 1 hour until thickened, stirring every 5 minutes to prevent sticking.

Step 3: Season with salt to taste. Add remaining 500g just-ripe mangoes and sliced red chilies. Cook for 30 more minutes, stirring regularly.

Step 4: Ensure mangoes are fully cooked. Bottle chutney while hot. For presentation, ensure red chilies and mango cubes are visible on the jar’s outside.

Additional Notes

• Keeps for up to 12 months if unrefrigerated.
• Refrigerate and consume within 14 days after opening.
• Flavors mellow and chili heat softens with age.
• Label jars with the date of manufacture.
• Ensure jars are clean and thoroughly dried before use.

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