Instructions to make the mango chutney

• Peel the ripe and juicy mango’s (Thai or Indian mango’s preferred) and take all flesh from the pit. Cut up in finger sized pieces and reserve
• Peel the garlic and crush. Reserve
• Peel the ginger and cut in very small pieces. Reserve
• Peel the half onion and dice
• Cut the chilli pepper in small rings, after removing the seeds.
• Place the oil in a medium sized pan and add at medium heat the mustard seeds. When they pop add the crushed garlic and the finely sliced ginger.
• After 1 minute add the diced onion at medium heat and then sweat at low heat for 8 minutes
• Then add the other spices and salt and stir.
• After one more minute add the mango pieces, the sugar and the vinegar. Stir well, let it come to a boil
• Let simmer for 1-1 1/4 hr, while occasionally stirring. Do not place a lid on the pan, as acetic acid and water (the main ingredients of vinegar) need to be cooked off.
• Poor the mixture in sterile jars and close. Store in the refrigerator or freezer.