Mango Chutney

1. 1

   Peel the mangoes and cut into small pieces, set aside.

2. 2

   Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.

3. 3

   Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.

4. 4

   Add to the pan and cook for 10 minutes, stirring.

5. 5

   Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.

6. 6

   Watch it carefully, as it can catch at this stage!

7. 7

   Pour into sterilized jars, seal with cellophane covers and label.

8. 8

   The chutney will keep for several months, but it doesn't last that long in our house.

No additional tips available.