Mango and Kiwifruit Chutney

Mango and Kiwifruit Chutney


5 people made this

Two fabulous fruits combine in this very South Pacific flavoured chutney that is best left to mature for at least a month before eating. It will keep for a year or more in the fridge-if it lasts that long.

RaewynL Wellington, New Zealand

Serves: 2 

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 6 cardamom pods
  • 700g mangoes, peeled and cut into small chunks
  • 700g kiwifruit, peeled and cut into small chunks
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 5cm piece of fresh ginger, peeled and finely grated
  • 100g sultanas
  • 200g soft brown sugar
  • 300ml cider vinegar

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Sterilise and warm two 500g jars.
  2. Dry cook the cumin, coriander and cardamom in a large saucepan over a medium heat for about a minute.
  3. Add the rest of the ingredients to the pot and stir over a low heat till the sugar is dissolved.
  4. Bring to the boil then reduce heat and simmer for at least an hour until the chutney thickens.
  5. Spoon into the jars and store in a cupboard for 1-2 months before eating.

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