Recipe: South Seas chutney

South Seas Chutney

Makes: about 1.5kg (3 lb 5oz)

Prep: 30 mins

Cooking time: about 2 hours


450g (1lb) onions, chopped

300ml (½ pint) raspberry vinegar

300ml (½ pint) white-wine vinegar

3 mangoes peeled and chopped (or use tinned mangoes as saves on peeling and chopping…)

432g can of crushed pineapple in juice

1 tablespoon graded fresh root ginger

3 teaspoons ground ginger

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon ground clovers

½ teaspoon ground allspice

2 teaspoons lime juice

50g (2oz) sultanas

450g (1lb) golden granulated sugar

25g (1oz) flaked almonds

  1. Over a low-medium heat, in a jam preserving pan (or the biggest saucepan you have – this recipe will ‘spit’ when cooking) cook the onion in the vinegars for 5 minutes. Add the mangoes, pineapple with juice, ginger, spices and lime juice and cool until soft – about 40 mintes to 1 hour.
  2. Add the sultanas and salt and cook for a further 15 minutes.
  3. Add the sugar and cook until reduced and there is no free vinegar. (You should be able to draw a wooden spoon across the base of the pan and the mixture should not rush back to cover it).
  4. Add the almonds.
  5. Spoon into cooled, sterilised jars, seal and label.
  6. Store for 6-8 weeks before using.

Like most of my regularly-made chutneys this is taken (and lightly adapted) from

“Best Kept Secrets of the Women’s Institute – Jams, Pickles and Chutneys”.