Mango, Date & Chilli Chutney
Servings 8 jars
Ingredients
- 3 boxes golden Pakistani mangoes (about 15-18 mangoes)
- 500 ml cider vinegar
- 500 ml demerara sugar
- 6-8 hot chillies
- 250 g root ginger , peeled or scraped
- 325 g pitted dates
Instructions
- Chop the mango flesh into a big pan.
- Boil the vinegar and sugar to make a light syrup.
- Blitz the chillies (seeds and all), ginger and dates up to make a thick paste. Add a bit of water to the blender if necessary – it will boil off in the final cooking.
- Add the vinegar syrup and chilli mixture to the mango.
- Heat and simmer gently until thick and a dark burnished gold. This can take a few hours. Sunday’s batch took about 3 and half hours. Take care the chutney doesn’t catch and burn on the bottom of the pan.
- When ready, jar up in sterilised jars.
- Wait.