Ingredients vegetarian 8 servings

• 1 kg very firm Mangoes
• Half kg Sugar
• 1 pint Vinegar
• 2 inch piece Ginger
• 4 cloves Garlic
• 1 tbsp Chilli Powder
• 1 tbsp Mustard seeds
• 4 oz Sultanas
• 2 tbsp Salt

Directions

1. Peel the mangoes and cut into small pieces.
2. Place the sugar and all  (but 1 tbsp ) of the vinengar in a pan and let it simmer for 10 minutes
3. Place the ginger garlic and remaining vinegar in a blender and blend. Add to the pan and cook for 10 minutes .
4. Add the mangoes and remaining ingredients and cook uncovered for about 25 minutes stirring as the chutney thickens .
5. Pour into hot sterilized jars, cover with wax discs then seal with cellophane and label.
6. If sealed properly, it can be stored for months.

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