MANGO CHUTNEY

DELICIOUS WITH HARD CHEESE, HAM OR A CURRY! 

YOU CANNOT GO VERY WRONG MAKING THIS CHUTNEY. EACH TIME I MAKE IT, I THROW IN SLIGHTLY DIFFERENT QUANTITIES AND SPICES AND SOMEHOW IT’S ALWAYS VERY TASTEY AND MAKES A GREAT GIFT!

INGREDIENTS
1 TBSP SEA SALT
500G BROWN SUGAR
1 CUP WHITE VINEGAR
200G RAISINS
1X BROWN ONION (DICED)
5X (GREEN) MANGOES
4CM ROOT GINGER (GRATED)

OPTIONAL FOR ADDED FLAVOUR. EITHER:
2X TSP GARAM MASALA
2X TSP CUMIN
1 TSP MUSTARD SEEDS
2X CLOVES OF GARLIC
5X CARDAMON PODS (USE THE SEEDS, NOT THE HUSKS)

UTENSILS:
HEAVY BASED SAUCEPAN, KNIFE, MEASURING SPOONS, WOODEN SPOON, 5X CLEAN GLASS JARS

METHOD
HEAT THE VINEGAR, SALT, AND SUGAR IN A SAUCEPAN UNTIL SUGAR HAS DISOLVED. 
ADD MANGO (REMOVE THE SKIN & STONE AND CHOP THE FLESH INTO CHUNKS), RAISINS, ONION, GINGER, AND SPICES. 
SIMMER FOR 45 MINS UNTIL THE MIXTURE IS THICK, STIRING FROM TIME TO TIME.
POUR INTO CLEAN JARS AND SEAL. LABEL & DATE THE JARS. 
STORAGE: CAN BE KEPT IN THE FRIDGE FOR MONTHS.