A couple of months ago Westinghouse and Julie Goodwin hosted me at Julie’s Place for a delightful cooking class and early Chrissie lunch. We made a few food gifts for Christmas, learnt some wrapping techniques and then had a feast.

My favourite recipe from the day was a delicious curried mango chutney. It only takes about 40 minutes to make and you can bottle up some for extra Christmas gifts in the next couple of days. I’ve also included some of Julie’s Christmas Day tips to help you launch into a stress free lead up to Christmas.

Thanks to Westinghouse for hosting me!

Curried Mango Chutney recipe

This is beautiful on sandwiches, or as part of a cheese platter or ploughman’s lunch. It can also be used in cooking, to add flavour to a slow-cooked dish or served alongside a hot curry with some yoghurt and flatbread.


1kg mango flesh – ripe, fragrant mangoes – roughly chopped
3 tablespoons olive oil
1 teaspoon sambal oelek/ crushed chillies
1⁄4 cup fresh ginger, minced
1 clove garlic, crushed
1 brown onion, diced
1⁄2 red capsicum, diced
200ml white wine vinegar
150ml pineapple juice
3⁄4 cup brown sugar
2 tablespoons curry powder
2/3 cup raisins


Place crushed chillies in a chefs pan with olive oil over medium heat.

Stir for a minute until fragrant. Add ginger, garlic, onion and capsicum and sauté for 3 minutes.

Add the mango and turn off the heat.

Meanwhile, combine pineapple juice, vinegar, sugar and curry powder.

Mix well and add to the pan along with the raisins.

Bring the mixture to the boil. Reduce to a simmer and reduce for around half an hour or until required consistency is reached.

Decant into your sterilised jars.

Note: There’s no need for special equipment to sterilise jars. Simply place clean jars on a tray in a 100°C oven while you make the chutney, and fill and cap them while the jars and the chutney are both still hot.


Julie’s tips for a wonderful Christmas lunch

1. Don’t be a slave. If you don’t want to slave over a hot stove in the middle of summer – don’t do it! A stunning glazed ham (done a day or two before Christmas), some cold seafood, beautiful salads and a lovely chilled dessert are a true reflection of our Aussie summer Christmas.

2. A family affair. If the whole extended family are coming to your place, get them to bring something. One person doing everything is no fun for that person – everyone pitching in a little bit means a relaxed happy day for all.

3. Preparation, preparation, preparation. Do as much ahead of time as you can – you want to enjoy Christmas! Any preparation of food that can be done in the days leading up to the big event will save time, stress and mess on the day.

4. Creating a stunning Christmas table is easy. Choose one or two theme colours and go from there. For me, the highlight of Christmas lunch is the food. I love to serve lunch banquet-style, so the food is the centerpiece on the table and everyone can help themselves to the feast.

5. Remember to relax and enjoy the day. Christmas is about being with the people you love, not about perfection. It’s about celebrating a special time of year and reflecting on the importance of family, friends and community in our lives. Food disaster on Christmas day? Just a funny story for next year. Forget perfection, be happy and have a joyful and fun-filled Christmas.

How do you celebrate Christmas with your family?


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