This is a really versatile, yummy chutney and makes for a lovely gift, unless you think you’ll consume all 5 jars worth of chutney on your lonesome. Use it as an accompaniment to your favourite curry; mix it with yoghurt for a mango raita; use it as a relish with some smoked salmon and avocado on crackers; or add it generously to some quartered onions, chicken fillets, thyme and a bit of chicken stock in a casserole dish, then top with slivered almonds and bake.
4-5 ripe mangoes, roughly chopped
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon ginger, crushed
1 cinnamon stick
1 cup caster sugar
good pinch chilli flakes
1 ½ cups white vinegar
Sterilise jars by washing them in hot, soapy water, then drying them in a hot oven. Be careful not to dry with a tea towel.
Heat the oil in a large saucepan (I used my sturdy, ceramic saucepan for this one), then add the onion, garlic and ginger, and sauté on a medium heat until fragrant. Add the remaining ingredients and bring to the boil.
Reduce the heat so it is on low and simmer for at least 1 hour, or until the mixture is thick and jam-like. Add seasoning and extra chilli to taste, and remove all whole spices.
Pour the chutney into the hot jars and seal tightly. Allow to cool, then store away in a dark, cool spot. Be sure to refrigerate after opening.