2 large green mangoes
2 tsp salt
2-4 cloves garlic, peeled
1 inch fresh ginger, chopped
12 floz cider vinegar or distilled white vinegar
14 oz granulated sugar
4 tbsp golden sultanas
1/2 tsp ground turmeric
1 tsp cayenne pepper
Peel mangoes and dice. Sprinkle 1tsp salt over and leave for 24 hours. As my mangoes were very ripe I didn't do this, but I am now wondering whether sprinkling my very soft mango with salt might help keep what little crunch it had. If you do salt the mango, drain and pat it dry after 24 hours.
Put garlic and ginger into processor with a little vinegar and blitz into a smooth paste. Put the rest of the vinegar, sugar, sultanas, turmeric, cayenne, 1 tsp salt, and the ginger and garlic paste into a saucepan and bring to the boil. Simmer without a lid for 15 minutes or until slightly thick. Add the chopped mango and simmer for a further 20-30 minutes until the mango looks translucent and the chutney has thickened some more. Check seasoning and pour into sterilised jars.
Apparently this chutney can be eaten immediately, but most 'British' chutneys say leave for 3 months before eating. Equally the instructions are to store this chutney in the fridge even before opening, but one will join my other varieties in the garage until it's time comes.