Place the onion and all the chillies (including the seeds) in a food processor. Process until finely chopped. Transfer to a large saucepan. Place over medium heat. Add 2 tablespoons (40ml) water. Cook, stirring every 2-3 minutes for 8 minutes until soft.
Place the capsicum into the food processor. Process until finely chopped. Add to the chilli mixture with mango, vinegar, sugar and salt. Bring to the boil, stirring occasionally until the sugar is dissolved.
Reduce the heat to medium, boil for 20-25 minutes or until thick and jam-like. Ladle into hot sterilized jars. Secure the lid, turn upside down for 2 minutes then turn upright. Set aside to cool.
Place the onion and all the chillies (including the seeds) in a food processor. Process until finely chopped. Transfer to a large saucepan. Place over medium heat. Add 2 tablespoons (40ml) water. Cook, stirring every 2-3 minutes for 8 minutes until soft.
Place the capsicum into the food processor. Process until finely chopped. Add to the chilli mixture with mango, vinegar, sugar and salt. Bring to the boil, stirring occasionally until the sugar is dissolved.
Reduce the heat to medium, boil for 20-25 minutes or until thick and jam-like. Ladle into hot sterilized jars. Secure the lid, turn upside down for 2 minutes then turn upright. Set aside to cool.
TipGreat gift for Christmas as it teams perfectly with ham, pork, turkey and seafood.
TipDelicious on sandwiches, wraps, burgers, or use as a marinade for stir fries.
Tip• Serving suggestion; Mango chilli jam beef and broccolini stir-fry – recipe available at www.perfection.com.au/recipes/mango-chilli-jam-beef-broccolini-stirfry