Mango Chutney

Made From Scratch: Mango Chutney

• 2 large mangoes (about 1 kilo worth of flesh) not ripe and still quite firm but not green mangoes

• 1/2 cup cider vinegar

• 1 cup brown sugar

• 1/2 cup sultanas

• 2 red onions, chopped

• 2 cloves garlic

• 2 tablespoons freshly grated ginger

• 1.5 teaspoons curry powder

• 1/2 teaspoon cinnamon

• 5 cloves, ground

• 1/2 teaspoon salt

• Sterilised jars*

Step 1 - Chop up the mangoes into large chunks and place these, along with the rest of the ingredients (vinegar, sugar, sultanas, onions, garlic, ginger, curry powder, cinnamon, cloves and salt into a medium sized saucepan. Simmer for about 35-45 minutes until mangoes are soft. Ladle into sterilised jars and close tightly.

*To sterilise jars, place the jar and lid (make sure the lid is heat and ovenproof) in preheated 180c/350F oven for 10 minutes.