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Home > Recipes > Chutneys, Pickles and Relishes > Sultana and Mango Chutney

Sultana and Mango Chutney

Submitted by: John Albert

Date submitted: 30 August 2012 at 17:47:16

Cover Recipe: "Sultana and Mango Chutney."

Sultana and Mango Chutney

Total Time:

1 hour 45 minutes

Originaly Yeild:

240 servings




20 oz,  distilled cider vinegar

1250 g,  caster sugar

900 g,  dark brown soft sugar

1 tsp,  ground cinnamon

0.50 tsp,  ground ginger

1 tsp,  ground allspice

1 tsp,  ground cloves

0.50 tsp,  ground nutmeg

5  small red chillies, seeded and chopped

1 tsp,  salt

2  large onion, chopped

3  garlic cloves, chopped

350 g,  sultanas

50 g,  root ginger, chopped

2600 g,  sliced, semi- ripe mangos

50 g,  flaked almonds


  1. In a large saucepan combine vinegar, caster sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chillies and salt. Bring to the boil; boil for 1/2 an hour.
  2. Stir in onions, garlic, sultanas and root ginger and boil for another 1/2 hour.
  3. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 an hour. Pour mixture into sterilised jars, to 1cm (1/4 in) below lid level, and seal.

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