Chutneys, Pickles and Relishes Recipes - Mango Chutney

Ingredients

• 4 large cloves garlic

• 5cm/2 in ginger root

• 250ml/8 fl oz wine vinegar

• 800g/1 3/4 lb sugar

• seeds from 6 black cardamom pods

• 2.5ml/1/2 tsp black peppercorns

• 2.5ml/1/2 tsp cloves

• 500g/18 oz firm mango, peeled and grated in long strips

• 10ml/2 tsp ground red chili

• 10ml/2 tsp salt

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Method:

1. Blend the garlic, ginger and 45ml/3 tbsp of wine vinegar to a smooth paste in a blender or food processor. Heat the remaining wine  vinegar in a heavy-based pan over a medium heat. Add the sugar and boil until the sugar has dissolved.

2. Skim off any scum. Coarsely grind the cardamom seeds, peppercorns and cloves then add them to the pan with the remaining ingredients and bring to the boil.

3. Reduce the heat and cook, uncovered, until the mango is tender and the chutney is thick. Store in screw-top jars.