Mango Chutney

by michelle (2009-01-12 20:47:03)

1.4 kg (3 pounds) chopped mango flesh (about 7 good sized mangoes)
2 cups   white vinegar
4 cups sugar
1 and 1/2 cups sultanas
1 and 1/2 level   tablespoons salt
1 level teaspoon ground ginger
1 level teaspoon allspice   or mixed spice
1/4 level teaspoon cayenne pepper
6 peppercorns
6   cloves
6 large cloves garlic, finely chopped

Boil the mango cubes and sultanas in the vinegar for 15 minutes.
Add   sugar, boil 15 minutes
Add remainder of ingredients and boil until thick.
Carefully pour into hot jars. Seal whilst hot.
Makes 4 - 5 jars
I like using white vinegar for this recipe to retain as much mango colour as   possible, but if you only have brown vinegar, go ahead and use it.
If you like lots of garlic then go ahead and add more.
Go carefully when measuring the cayenne pepper. Too much will spoil the   recipe.
Recipe supplied by