Name: How To Make Mango Chutney
Ingredients: 500ml sugar; 250ml distilled white vinegar; 4 – 5 green mangos – peeled and cubed 1 medium onion, chopped; 1 large handful of raisons; 1 large piece of ginger – finely chopped (see photo for how much I used); 3 garlic cloves – finely chopped; 1 teaspoon black mustard seeds; 1 teaspoon chilli powder (more or less to taste)

Ingredients

500ml sugar
250ml distilled white vinegar
4 – 5 green mangos – peeled and cubed 1 medium onion, chopped
1 large handful of raisons
1 large piece of ginger – finely chopped (see photo for how much I used)
3 garlic cloves – finely chopped
1 teaspoon black mustard seeds
1 teaspoon chilli powder (more or less to taste)

Steps

Heat the sugar and vinegar in a large sauce pot. Bring to a boil, stirring continuously until the sugar dissolves.
Add the rest of the ingredients and simmer for about an hour, stirring regularly.
After 40 minutes to and hour, the chutney will become syrupy.
When it is nice, sticky and thick to your liking, check for seasoning and then store in impeccably clean, hot preserve jars leaving a little space at the top. Don’t fill it to the top.
If consuming soon, place the jar of chutney in a bowl of cold water to cool and then store in the fridge until required.
If you would like to keep it for longer than a month, place a rack in a large sauce pan and place your mango chutney jar on top. Cover with water and bring to a boil. Boil for 15 minutes and then allow to cool and place the jar in the fridge. This should keep for up to 6 months.