Makes about 6 cups about 2.8kg green cooking mangoes* ¼ cup cooking salt 3 cups white sugar 3 cups white vinegar 250g pitted dates, chopped 250g sultanas 125g crystallised ginger, chopped 4 garlic cloves, peeled, crushed 1 long green chilli, seeds removed, finely chopped ½ teaspoon lemon essence or to taste
Peel mangoes and remove flesh from stones. Roughly chop flesh (you’ll need 1.5kg of mango flesh for this recipe). Toss mango and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in refrigerator for 24 hours. Drain mango and rinse under cold water. Place in a colander to drain. Place sugar and vinegar in a large heavy-based saucepan and stir over a low heat until sugar dissolves. Add dates, sultanas, ginger, garlic, chilli and mango, and stir to combine. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 40 minutes or until thick and saucy. Remove from heat and stir in lemon essence. Ladle hot chutney among warm, sterilised jars and seal. Label, date and store in a cool, dark place. *Available at greengrocers. NOTE Lucy Garbutt’s original mango chutney recipe has been halved and the cooking time reduced for ease of preparation and cooking.