Mango Chutney.
Ingredients.
1 kg / 2 lb of very firm mangoes.
450g / 1 lb of sugar.
600ml / 1 pint of vinegar.
5cm / 2 inch piece of ginger root, peeled.
4 garlic cloves, peeled.
1/2 a tablespoon of chilli powder.
1 tablespoon of mustard seeds.
2 tablespoons of salt.
125g / 4oz of raisins or sultanas.
Method.
1. Cut each mango in two lengthwise, slightly off centre, so the knife just misses the stone. Repeat on the other side.
2. Mark the mango flesh in a lattice without cutting through the peel, cut the mango cubes from the peel and set aside.
3. Place the sugar and all but 1 tablespoon of the vinegar in a pan and simmer for 10 minutes.
4. Place the ginger, garlic and tablespoon of vinegar in a liquidizer and work to a paste, add to the pan and cook for 10 minutes, stirring constantly.
5. Add the mangoes and remaining ingredients and cook, uncovered, for about 25 minutes, stirring as the chutney thickens.
6. Pour into hot sterilized jars, cover with waxed discs, then seal and label.
Leave to mature for 4 to 5 weeks before using.
