Mango and Ginger Chutney

Ingredients

• 2 fully ripe mangos
• 20 g Ginger
• 1 small red chili pepper
• 80 g brown cane sugar
• 8 tbsp vinegar
• 2 tsp salt
• 0.5 tsp cinnamon
• 6 cloves
• 1 pinch cayenne pepper
• 0.5 tsp cardamom powder
• 2 tsp paprika (sweet)
• 8 tbsp apple juice

Instructions

1. 1.

   Peel the mangos, cut the flesh from the seeds and dice. Peel and chop the ginger. Wash, trim and chop the chili pepper.

2. 2.

   Combine all chutney ingredients in a pot, stir to bring to a boil, then simmer uncovered on low heat for 15–20 minutes, stirring frequently.

3. 3.

   Remove the cloves, transfer the hot chutney into a sterilized jar with a screw cap (about 500 ml). Let it cool standing upright. The mango chutney keeps well when stored dark and cool for several months.