Mango Chutney

Ingredients

• 230 ml White Wine vinegar
• 1 tbsp Sherry Vineger (or Balsamic Vinegar)
• 225 g Caster Sugar
• 3 Mangoes (chopped in to small squares)
• 1 tsp Nigella seeds
• 1 tsp Chilli Puree (or 1 chilli very finely chopped)
• 2 tsp Garlic Puree (or 4 cloves pureed)
• 1 tsp Allspice
• 1 tsp Ground cinnamon
• 1/2 tsp Ginger Powder
• 1/2 tsp Ground coriander

Instructions

1. 1

   Dissolve: Pour the white wine vinegar, sherry vinegar and caster sugar in a sauce pan and simmer, stirring until the sugar is fully dissolved

2. 2

   Boil: Increase the heat to a gentle boil for about 5-10 mins until reduced a little.

3. 3

   Chop: Meanwhile prepare the mango, chop into small squares

4. 4

   Ingredients: Place mango into a large sauce pan and add all the remaining ingredients

5. 5

   Cook: Pour the boiled vinegar and sugar solution into the mango sauce pan and cook over medium low heat for approximately 1 hour

6. 6

   Stir: Keep on stirring throughout this time until at your desired consistency. Cook for less time for a chunky chutney.

7. 7

   Blend: If you want a smoother chutney cook for longer and use a potato masher or blender to make it smoother still. Season with salt and pepper.

8. 8

   Jar: Place the cooked chutney into sterilised jars and leave to cool, you can keep the chutney for several months, unopened in a cool place.

9. 9

   Serve with curries, rice dishes, chicken or cheese.