Green Mango Chutney

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• 1 1/2 kg green mangoes, peeled and sliced (for 1.5kg of mango flesh, i used 6 whole medium-sized ones)
• 50 g sea salt, freshly ground
• 2 cups wine vinegar
• 700 g brown sugar
• 150 g sultanas or 150 g raisins
• 150 g fresh ginger, chopped or 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon chili powder (or 6 dried red chillies, chopped)
• 1 garlic clove, chopped
• 1 onion, chopped

Recipe

• 1 toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
• 2 tip the mangoes into a colander and drain well.
• 3 place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
• 4 bring the saucepan to the boil over medium heat, stirring occasionally.
• 5 when the mixture is boiling, reduce the heat and simmer for 2 hours.
• 6 bottle immediately in clean, warm, sterilised jars and seal tightly.
• 7 this chutney is best left for a month or two to mature, but tastes great if you can't wait that long.