Spicy tomato & mango chutney
Serves: 15 cups (3.75 litres)
  • 4 large brown onions, peeled
  • 12 cloves smoked garlic, peeled (if you can't get smoked garlic, just add 2 teaspoons of smoked paprika to the onions)
  • 8 long red chillies
  • 2 tablespoons coriander seeds
  • 1½ tablespoons table salt
  • ¼ cup olive oil
  • 4kg tomatoes, cored
  • 2kg mangoes, peeled and roughly chopped
  • 4 cups caster sugar
  • 2 cups red wine vinegar
  1. Chop the onions, garlic, chillies and coriander seeds in batches, in a food processor.
  2. Heat the oil in a large stock/jam pot over medium heat. Cook the onions, garlic, chilli, coriander seeds and salt for 15 minutes or until the onion has softened.
  3. Meanwhile, roughly chop the tomatoes and mangoes, in batches, in a food processor. Add to the onion mixture. Bring to the boil and cook for 30 minutes or until reduced slightly.
  4. Add the sugar and vinegar and bring to the boil. Simmer for about 1½ hours, stirring occasionally, until thickened and reduced.
  5. Spoon hot chutney into sterilised jars and seal.
- Obviously, if you don’t have a food processor, you can chop all the fruit and veg by hand. It will just take a little longer!
- To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot jars to the top with hot chutney and seal.
- This chutney should last up to one year unopened on the shelf. Refrigerate once open.
- It would make a great Christmas gift or wedding favour, just add a pretty tag.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2016/11/spicy-tomato-mango-chutney/