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Makes 8 cups


3 ripe mangoes, peeled, cored and coarsely chopped
2 lbs. rhubarb, washed and cut into chunks
2 tsp. turmeric
3 tsp. sea salt
3 tsp. black peppercorns
3 tbsp. fresh mint, coarsely chopped
3 tbsp. fresh parsley, coarsely chopped
3 tbsp. fresh cilantro, coarsely chopped
3 cups red wine vinegar
1 cup malt vinegar
1 cup cider vinegar


Put all ingredients in a pan and bring to a boil. Cover and simmer for 20 minutes. Uncover and simmer vigorously for 2 hours until water has halved. Pour chutney into sterilized pickling jars and seal well. Allow to cool in jars. Store in a cold and dark place for 3 weeks before eating. Store in fridge after opening. Serve cold with cheese or cold cuts.