Great with curry and cold meats and to jazz up leftovers
piece fresh ginger
Peel and halve the mangoes, remove the stone and dice the flesh. Peel and finely grate the ginger.
Put the diced mango in a large bowl. Add the sugar, ground cinnamon and turmeric, ginger and a pinch of salt. Mix well and leave to rest for 2 hours, stirring the fruit regularly.
Meanwhile peel and finely chop the onion. Peel and crush the garlic.
Put the mango into a large pan, add the chopped onion and garlic, pour over the vinegar and bring to the boil.
Reduce the heat and simmer for 30 minutes until the chutney is thick and syrupy.
Spoon into sterilised jars and seal with lids. Store the chutney in a dark, cool place and leave to mature for 2 weeks before serving.
This chunky chutney is simplicity itself to make. Don’t be put off by the cooking time as it requires just 20 minutes of hands-on preparation and then takes care of itself.
To sterilise jars and their lids, wash thoroughly in warm, soapy water, then place on a baking tray in a preheated oven at 140°C (120˚C fan/Gas 1) for 15-20 minutes.