Christmas around the world 7

My favorite Christmas recipe

Australia - by Megan

Given that Australian Christmas is about entertaining copious family and creating volumes of food to feed the familial masses, I love recipes that serve two purposes: 1) as gifts, and 2) loans a tropical reminder to a hot Christmas lunch. What better then than bottled green mango chutney. Topped with red or green circles of material and tied around the neck with a white ribbon, bottled Mango Chutney makes useful homemade Christmas gifts. As a marinade, spread lavishly on any of the cooked and sliced Christmas meat roasts before serving, or placed in a bowl as a condiment, the Mango Chutney jollies up Christmas by adding a true tropical flavor to a traditional Aussie meat meal.

Annette's custom green mango chutney.

Creator: Annette McFarlane from ABC Gardening Talkback http://www.abc.net.au/brisbane/stories/s1302055.htm

You need:
1.5kg of green mango flesh (6-8 fruit)
1 tablespoon salt1 cup sugar (more if you like it really sweet)
2 cups white vinegar
1/2 cup balsamic vinegar
3/4 cup chopped & pitted dates
3/4 cup dried sultanas
2 tablespoons freshly grated ginger
2 cloves crushed garlic
1 teaspoon ground chilli powder (or two small, fresh minced chillies)
2 teaspoons ground cinnamon
2 teaspoons ground cumin

Method

Peel and remove stone from mangoes and place flesh in a large bowl, sprinkle with the salt, cover with water and leave to stand for at least 4 hours.

Drain mangoes and rinse.

Dissolve the sugar and vinegar over a low heat. Add mangoes and remaining ingredients. Bring to the boil and then simmer for about 45 minutes or until the mixture thickens. If you prefer smooth chutney, use a potato masher as the mix softens. Pour hot mixture into clean, hot jars and seal. Jars can be kept in a cool cupboard until opened, after which they should be refrigerated.

YUM! I eat it by the spoonful at any time of the year.