Mango Chutney

Name: Mango Chutney
Ingredients: 1 kg very firm mango; 2 cups sugar; 625 ml vinegar; 1 (5 cm) piece ginger, peeled; 4 cloves garlic, peeled; 2 -4 teaspoons chili powder; 4 teaspoons mustard seeds; 8 teaspoons salt; 1 cup raisins or 1 cup sultana

9 ingredients

8 steps

Ingredients

1 kg very firm mango
2 cups sugar
625 ml vinegar
1 (5 cm) piece ginger, peeled
4 cloves garlic, peeled
2 -4 teaspoons chili powder
4 teaspoons mustard seeds
8 teaspoons salt
1 cup raisins or 1 cup sultana

Directions

1

Peel the mangoes and cut into small pieces, set aside.
2

Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
3

Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
4

Add to the pan and cook for 10 minutes, stirring.
5

Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
6

Watch it carefully, as it can catch at this stage!
7

Pour into sterilized jars, seal with cellophane covers and label.
8

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