Mango Chutney

Mango chutney is a perfect accompaniment to any Indian or South East Asian meal. The best mangoes to use for this chutney are those which are not quite ripe, but not too green. If the mangoes are too ripe they will break up too much during the cooking of the chutney and give a mushy result, which you don't want. The chutney should be chunky, thick and juicy.

Ingredients:
1.5Kg mangoes, peeled, stoned and chopped into 1cm cubes.
75g cooking salt
2 litres water
450g sugar
600ml white wine vinegar
2 inch root ginger, peeled and finely chopped
6 garlic cloves, crushed
10ml hot chilli powder
1 cinnamon stick
125g pitted dates
125g raisins

Method:
Put the mangoes in a bowl with the salt and 2 litres of water. Cover with cling film and set aside for 24 hours.

Put the sugar and vinegar into a saucepan and bring to the boil, stirring until the sugar has dissolved. Stir in the mangoes, then add all the remaining ingredients. Bring to the boil, stirring occasionally. Reduce the heat to low and simmer, stirring occasionally, for about an hour and a half, or until the chutney is reduced and thickened.

Remove the cinnamon stick from the mixture and ladle the chutney into warmed, sterilised jars. Seal the jars, label and store in a cool place until ready to use. Makes about 2 x 500g jars and can be stored for up to 6 months.