Tangy mango chutney – perfect as a git or as a must have condiment.
Makes 3 pints of chutney
1 hr 15 mins
2 cups golden caster sugar
1 cup distilled white vinegar
4-5 mangoes, peeled and cut in 3/4-inch pieces
1 medium onion, chopped
1/2 cup golden raisins
1 inch ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes
1. Combine sugar and vinegar in a large pot, bring to the boil and stir until sugar dissolves.
2. Add remaining ingredients and simmer for 45 minutes to 1 hour, uncovered, until syrupy and slightly thickened. Stir occasionally during cooking.
3. Let the chutney cool completely before storing.
4. Serve with Rude Health Oatys.