Mango and Kiwifruit Chutney
1 hour 50 minutes
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.
9 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:1hour30min ›
Ready in:1hour50min
- Sterilise and warm two 500g jars.
- Dry cook the cumin, coriander and cardamom in a large saucepan over a medium heat for about a minute.
- Add the rest of the ingredients to the pot and stir over a low heat till the sugar is dissolved.
- Bring to the boil then reduce heat and simmer for at least an hour until the chutney thickens.
- Spoon into the jars and store in a cupboard for 1-2 months before eating.
