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Grandma's Bowen Mango Chutney (Read 19042 times)
 
Jan 6th, 2010 at 9:51pm

Mackerel Whisperer   Offline
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This is the only mango chutney I know, Been eating it all my life and have started making it for myself over the past year or so. It is the goods.

12 x 1/2 Ripe Bowen Mangoes
1kg White Sugar
600ml Quality Brown Vinegar
1 Dessert Spoon Salt
6 Whole Cloves
6 Birdseye Chillies
Handful Sultanas
1 Table Spoon Ground Spice
2 Cloves Garlic
2 Medium Onions
30gms Ground Ginger

Makes about 6 - 8 jars

Peel and chop all the flesh off mangoes, Finely Dice onions, chop chillies in half, mince garlic, grate ginger and throw all ingredients into a large pot. Fast simmer uncovered for an hour or so then reduce heat to a slow simmer for about 3 to 4 hours stirring occasionally until it has reduced by half. Towards the end pick all the chillies out as you see them. Cool and bottle.

This batch is x3 and a bit, Testing out my new crab cooker. Its a bit of overkill.

ingredients:
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Ready to go on the heat:
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On the heat:
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Cooked:
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Cheers
Jono
 

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Reply #1 - Jan 7th, 2010 at 5:57am

Cactus   Offline
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That's a beauty Jono. Will give this ago this week, Mango's are cheap here at the moment
Muzz
 

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Reply #2 - Jan 7th, 2010 at 11:53am

Mackerel Whisperer   Offline
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Let me know how it turns out Muzz.

Jono
 

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Reply #3 - Jan 8th, 2010 at 1:36pm

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I might have to try this one using half recipe - mangos not cheap here.
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Reply #4 - Jan 8th, 2010 at 7:37pm

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I thought this sounded good Jono so I went to a mates place to pick a few boxes of Mangoes. They are so thick  here at the moment, like fleas on a robbers dog.

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Most are ending up on the ground rotting

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It was very hot today so I needed something to freshen me up a bit so spent some time in his orchard scoffing Lychees.

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Didn't bother with Passionfruit as I couldn't fit 'em in.


Regards Skip Smiley
 

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Reply #5 - Jan 8th, 2010 at 8:07pm

Mackerel Whisperer   Offline
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Nice one Skip.

Certainly looks like a well kept orchard, Is he one of those perfectionist types?

Lychee's are cranking.

Jono
 

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Reply #6 - Jan 8th, 2010 at 8:29pm

skiproosel   Offline
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Yeah mate she's well kept alright. The Mango's are growing wild but are the stringless variety.  The Passionfruit & Avocado's etc are maintained the same way. I reckon if I have room I'll bring a few cartons of mixed tropical fruits with me to Hedlow, how do you reckon it would go with the crabs??

Should be the goods chilled on the hot days. Plenty of mates growing pineapples at the minute as well or could take a quick trip into Yeppoon & pick some up from Valley!

Mate when you refer to a fast simmer in the recipe what does that actually mean?



Skip Smiley
 

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Reply #7 - Jan 8th, 2010 at 9:13pm

Mackerel Whisperer   Offline
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A few Cartons Of "Mixed Tropical Fruits" eh, Sounds good to me mate, Nothin like hooking into a nearly frozen mango on a hot day.

As for the fast simmer, I don't really know what that is (thats how it was writen in the recipe). Just boil it. Then reduce the heat right down to really slow. (Don't let it stick)

Jono

 

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Reply #8 - Jan 10th, 2010 at 10:12am

skiproosel   Offline
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Hey Jono have just been eying of the crab cooker, is that one Stainless & if yes how many litres is the unit?

Also mate does that unit come with a drainable basket in it.

If all these answers are yes then I need to know where & how much.

I have been looking at these but not as keen on the aluminium ones as Stainless


Skip
 

crab_cooker.jpg (15 KB | )
crab_cooker.jpg

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Reply #9 - Jan 10th, 2010 at 10:39am

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Hey Skip

It is a Stainless job. 60 Litre. I just had to fill it up with water to measure it and the handles seem to handle the max weight fine. It only comes with the lid, The lid seems to be rather light weight compared to the pot.

I guess you could get a basket made for it.

I brought it at Army Disposels, Rocky. They had about three different sizes, this was the largest. $85.

They also had the aluminium one sitting next to this one on the shelf $80

Cheers
Jono

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Reply #10 - Jan 10th, 2010 at 10:50am

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Sweet thanks mate!


Skip Smiley
 

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Reply #11 - Jan 31st, 2010 at 1:20pm

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Jono that mango chutney is fantastic...mmmmm....yummy...top class...gunna have to make some of that Wink
 

                                         
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Reply #12 - Feb 4th, 2014 at 12:07pm

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I'm overrun with Mangoes at the moment and this recipe of Jonnos sprung to mind. This is really good stuff, he gave me a bottle to try at the Hedlow COG.
Thought Id give it a bump in case anyone else has mango's they don't know what to do with.
 
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Reply #13 - Feb 17th, 2014 at 9:31pm

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Finally got around to making a double batch of Jonno's Grandma's Special Chutney.
After looking at the recipe for a while I began to worry about the amount ground ginger, I thought by ground it meant the dried powdered stuff, that's a lot of ginger.
The ground spice also had me a bit baffled.
Gave Jonno a call and he clarified things a bit for me. For the spice he uses All Spice. The ginger he uses is fresh ginger grated.
Just posting this info to save others any confusion.
It turned out really well and was well worth the effort.
Here are a few photos.
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Reply #14 - Feb 17th, 2014 at 11:24pm

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Mmm looks good.

Jeff
 
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Reply #15 - Feb 28th, 2014 at 7:26pm

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Sounds Great, Lots of different layers of flavors. I’ll usually take the mango chutney in a home made toasted sandwich. Odd, but very nice!
 
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Reply #16 - Apr 14th, 2014 at 7:03am

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Just wondering about the brown vinegar, is it Malt or standard brown. also when measuring with a table spoon or dessert spoon is that "level" spoons or ruff enough is good enough. cheers Ron.
 
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Reply #17 - Apr 15th, 2014 at 11:21am

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We use the season's-end greenish tomatoes in a similar vein.  They come up very nice indeed and usually makes enough to last until next season.  I'll chase up the boss's recipe.

We are certainly going to give the mango chutney a go next season.  Thanks MW.  Our Grans certainly had some ripper recipes didn't they?   Smiley

Cheers

Seamus
 
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Reply #18 - Nov 25th, 2016 at 10:04pm

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Some people looking for things to do with mangos on another forum I belong to.
Passed your Grannies recipe along to them, Hope ya don't mind me sharing Jonno.
The mango crop last year was a fail, so no chutney Sad, this years shaping up to be a cracker so I'll be stocking up. Smiley
 
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Reply #19 - Feb 23rd, 2017 at 7:13pm

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Its that time of year again and Ive just finished knocking up another double batch of this stuff.....it never lasts long as everyone seems to like it.
The hardest part was beating the flying fox's to the Mango's.
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Reply #20 - Feb 23rd, 2017 at 7:15pm

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Send a jar up  Grin
 

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Reply #21 - Feb 23rd, 2017 at 7:34pm

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One here for you any time your passing by.
 
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Reply #22 - Feb 24th, 2017 at 3:07pm

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Great stuff Rory.
 

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Reply #23 - Feb 14th, 2020 at 10:48am

Saltbush Bill   Offline
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Yep its that time again, grab some mangoes while you can and have a go at this excellent recipe.
Making another double batch today, A batch never stretches far enough to last till the next good mango season.
 
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Reply #24 - Feb 15th, 2020 at 6:57am

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Love the Hot Mango Chutney.
$2 each in Brisvegas.
Wish we still had my grandads tree.
 

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