🥭 Mango chutney

2 jars · prep 20 min · cook 45 min

Ingredients

• 3 firm mangoes, diced
• 1 onion, chopped
• 1 piece of ginger, grated
• 200 ml vinegar
• 200 g brown sugar
• 1 tsp turmeric, 1 tsp cumin, a pinch of chili
• 1 tsp salt

Method

1. Use mangoes that are still firm: too ripe and they collapse into purée.
2. Put everything in a heavy-bottomed pan.
3. Bring to the boil then lower the heat.
4. Simmer 45 min uncovered, stirring now and then: it is ready when the spoon leaves a trail on the bottom.
5. Pot into scalded jars and seal at once.
6. Wait two weeks before opening — the spices need that time to settle together.

Adapted from Glaces & bocaux

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