Mango Chutney


Serves 2

1lb/500g raw mango - 1cm dice
2 tbsp salt
1/2 pint/300ml water (or enough to just cover the diced mango)
1/2 pound/250g sugar
1/2 pint/300ml white wine vinegar
2 tbsp balsamic vinegar
2 tsp fresh ginger root - finely chopped
2 tsp fresh garlic - finely chopped
1/2 tsp chilli powder
2 tsp ground cinnamon

Cooking method:

Put the diced mango into a bowl, add salt and water, mix together and leave overnight
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Drain the liquid from the mangoes and set them aside
In a large saucepan, bring the sugar and vinegar (white & balsamic) to a boil over a medium heat, stirring continually
Add the mango, ginger, garlic, chilli powder, cinnamon powder; stir and bring to the boil again
Reduce heat to low and allow mixture to reduce for 1 hour or until the mixture thickens
Allow to cool before transferring into clean/sterile jars