Mango chutney

Ingredients:

1.9 kg mangoes (5 or 6 medium fruits), skinned and stoned
2tsp mixed pickling spices
juice and thickly pared ring of 1 orange
350g onions, finely chopped
300ml white wine vinegar
2 cloves of garlic
1 tbsp grated ginger
2 hot chillies, deseeded and finely chopped
550g warmed light muscovado sugar

Preparation:

Cut half of the mango flesh into small pieces and leave the other half in larger chunks. Put the pickling spices and rind pieces in a piece of muslim and tie it into a bag.
Place all the ingredients except the sugar and large mango chunks in a stainless still preserving pan and simmer gently for 20 minutes until the mango and onions are soft.
Add the rest of the mango and simmer gently for another 5 minutes.
Add the warmed sugar and stir over a low heat until it has completely dissolved, then boil until the mixture reaches a thick, jam-like consistency, stirring gently and taking care to retain the chunky texture.
Remove the muslim bag. Allow the chutney to cool for 10 minutes, then stir again to redistribute the bits.
Pour the chutney into hot, sterilized jars and seal.

Tips:

A classic sticky sweet chutney to serve with Indian food.