Mango and ginger chutney

Makes about 2 x 500ml jars
Preparation time: 15 minutes
Cooking time: 1 hour

What you will need

 

  • 3 (about 1.5kg) just-ripe mangoes, peeled, stoned, coarsely chopped
  • 2 brown onions, coarsely chopped
  • 2 cups (500ml) cider vinegar
  • 3 1/2 cups (750g) white sugar
  • 2 tbs finely grated ginger
  • 1 tbs sea salt flakes
  • 1 tsp brown mustard seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp mixed spice
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cloves

Place all the ingredients in a large heavy-based saucepan. Place over  high heat and bring to the boil. Reduce the heat to medium-low and cook, stirring occasionally (to help prevent the mixture sticking to the base), for 1 hour or until mixture thickens. Remove from heat.

Ladle hot chutney among two sterilised preserving jars and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside to cool completely. Label and date. Serve with curries or add to salad dressing for extra spice.