-
1
Cut the mango into chunks making sure the skin does not get in there.
-
2
Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
-
3
Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
-
4
Cover and leave for 1 hour then drain off the excess water.
-
5
Put the tamarind pulp into a plastic sieve set over a bowl.
-
6
Press the pulp through the sieve; discard seeds.
-
7
Drain the mangoes.
-
8
Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
-
9
Drain well.
-
10
Put the sieved tamarind pulp and mango flesh into a preserving pan.
-
11
Peel and finely chop the ginger.
-
12
Halve the chillies lengthwise; remove and discard the seeds.
-
13
Chop the chillies with a small knife.
-
14
Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
-
15
Bring to a boil, stirring.
-
16
Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
-
17
Test by pulling the back of the spoon across the bottom of the pan.
-
18
There should be no runny vinegar visible.
-
19
Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
-
20
Stir, if necessary, to remove any air pockets.
-
21
Seal the jars and label.
-
22
The chutney is now ready to use.
