This versatile chutney goes well with curries, served with grilled chicken or in a toasted sandwich or on a pizza.
Ingredients
- 1.5kg frozen mango – thawed and diced
- 1 ½ cups brown sugar
- 1 ¼ cups apple cider vinegar
- 1 cup sugar
- 1 red onion – finely diced
- ½ cup raisins
- ¼ cup fresh ginger - grated
- 1 teaspoon mustard seeds
- ½ teaspoon garam masala
- ½ teaspoon chilli flakes
Method
- Combine all the ingredients in a large saucepan. Heat over a medium/high heat and stir until the sugar has dissolved.
- Reduce heat and cook, stirring often, until thick and syrupy, about 40 minutes.
- Ladle into four sterilised jars. Store in the refrigerator.