Ingredients for Mango And Port Chutney
- 4 large ripe mangoes, peeled, pitted, and chopped (about 4 cups)
- Port Wine
- White Onions
- Raisins
- Fresh Ginger
- Thai Red Chili Peppers
- Sugar
- Malt Vinegar
- Yellow Mustard Seeds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mango And Port Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mango And Port Chutney
- Combine all ingredients in a large, heavy-bottomed saucepan.
- Stir over medium heat until the sugar dissolves completely. Do not boil.
- Reduce heat to low and simmer uncovered, stirring frequently, for approximately 1 hour and 15 minutes, or until the chutney has thickened to your desired consistency. The chutney should coat the back of a spoon.
- While the chutney simmers, sterilize your jars by washing them thoroughly in hot, soapy water, rinsing well, and then placing them in a hot oven (200°F/93°C) for 10 minutes. Alternatively, boil the jars in water for 10 minutes.
- Carefully spoon the hot chutney into the hot, sterilized jars, leaving about ½ inch headspace.
- Wipe the rims of the jars clean, and seal tightly with lids.
- Allow the jars to cool completely. You should hear a ‘pop’ as the jars seal. Store in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
512g
Fat
0g
Carbs
48g
