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Roasted Mango Chutney(DF)

Makes 1.4 kg chutney

  • 4 ripe mangoes
  • 600 g red grapes
  • 520 g jar pickled onions
  • 200 g brown sugar
  • 12 each whole allspice, cloves and peppercorns
  • 2½ tsp salt flakes
  • 2 tsp chilli flakes (optional)

Preheat oven to 220°C. Wash five 300 ml jars in hot soapy water. Stand to air dry.

Cut the cheeks from the mangoes. Use a large metal spoon to remove mango from the skin and chop into 1 cm pieces. Discard the skin and place chopped mango and seeds into a large roasting pan. Add remaining ingredients and toss to combine. Cover with foil and roast for 45 minutes.

Remove foil and cook, stirring halfway and pushing on the seed to get any extra mango, for a further 45 minutes or until liquid has reduced and is sticky. Discard seeds. Add hot chutney to clean jars and secure lids while the mixture is still piping hot. Rinse under hot water and stand.

Chutney will keep, sealed, for 6 months and will last in the fridge once opened for up to 6 weeks.

Images Charlie Jackson     Recipes & Styling Samantha Parish 

Samantha Parish brings with her a wealth of knowledge and experience, with over eight years of working as a freelance chef and recipe writer in Australia and New Zealand. Sam’s food ethos is MOF MOF: Maximum of flavour, minimum of fuss, producing beautiful recipes that show off how smart you can cook when you cook simply.

We would love you to tag 
@latitudemagazinenz and @sams_mofmof in your entertaining feasts and Hashtag #mylatitudefeast so we can be a part of your feasting adventures!