Thanks shirl, I've found one in a book but I'm not sure its 'the one'!
Here it is
Sweet Mango Chutney
Use fruit that are just ripe, but still firm: if they are too soft or over-ripe the chutney will be very liquid and sloppy.
Makes about 2lb (1kg)
1lb (450g) ripe mango flesh (about 3 large mangoes)
1oz (25g) dried red chillies
2 tsp (2x5ml) mustard seeds
1oz (25g) fresh root ginger, peeled
1oz (25g) garlic peeled
10 fl oz (300ml) white vinegar
1lb (450g) sugar
1 tsp (1x5ml) salt
Peel the mangoes, pare off the flesh and cut into small slivers.
Grind the chillies, mustard seeds, ginger and garlic with a little vinegar in a blender or mortar and pestle.
Put the remaining vinegar in the pan, add the mango flesh and sugar and simmer until the fruit is just soft, stirring well.
Mash some of the flesh as you stir, but keep some pieces in tact for texture.
Add the ground spices and salt and continue to simmer for 15-20 minutes until the chutney is thick.
Pack into warm jars, seal and use as required. It will keep for 2-3 months.
Hmm that doesn't seem long to keep chutney? We always use muscavado sugar and cider or wine vinegar in our mango chutney recipe, which we still can't find....sob!
