Sweet Mango & Pear Chutney

Sweet Mango & Pear Chutney


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Every larder should stock a selection of sweet chutneys like these; for the ingredients, use fruits that are perfect or only slightly blemished.

Lynn Cole

Serves: 18 

  • 3 medium mangoes
  • 2 medium pears
  • 7 medium cooking apples
  • 2 1/2 cups sugar
  • 2 1/2 cups cider vinegar
  • 1 teaspoon allspice berries
  • 2 blades of mace or whole nutmeg
  • 1/2 teaspoon cloves
  • 2 cm cinnamon stick
  • 3/4 teaspoon black peppercorns
  • 1 teaspoon salt

Preparation:50min  ›  Cook:2hours30min  ›  Ready in:3hours20min 

  1. Peel, slice and chop the mangoes. Peel, core and chop the pears and apples and put them in a preserving pan with the mangoes, sugar and vinegar. Using a mortar and pestle or an electric grinder, finely grind all the spices and add them to the pan with the salt. Heat gently, stirring occasionally, until the sugar has dissolved completely. Bring the mixture to the boil, then reduce the heat and simmer for 2–2 1/4 hours, or until the mixture is reduced by a quarter. The chutney should be thick and pulpy with no excess liquid in the pan.
  2. Remove the pan from the heat and spoon the chutney into clean, warm, dry jars. Cover immediately with vinegar-proof lids. When the chutney is cold, label and date the jars and store in a cool, dry, airy cupboard for two to three months before using.

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