Mango chutney

Mango chutney is a tasty accompaniment to a range of dishes, including curries, burgers, grilled meats or sandwiches. This recipe uses onion, garlic and ginger for flavour.

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 165 ml (⅔ cup) white wine vinegar
• 100 g (½ cup) brown sugar
• 1 onion, finely diced
• 4 garlic cloves, peeled
• 1 tsp ground ginger
• 4 mangoes, peeled and sliced

Instructions

Bring vinegar, sugar, onion, garlic and ginger to the boil. Reduce by half.

Add mango and cook for a further 5 minutes. Remove from the heat and pour into sterilised jars.

Makes 1.25 litres (2 pints)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.