Sweet and sour Mango Chutney prepared with slightly ripe mangoes makes tatse buds tingle in an instant.
- 1 lb (500 g) ripe mangoes, peeled and pitted, flesh diced
- 2 tablespoons grated ginger
- 1 cup (250 g) sugar
- 2 teaspoons salt
- 1 1/2 teaspoons ground red pepper
- 1 teaspoon Garam Masala Spice Mix*
Plate the mango and ginger into saucepan and cook for 8-10 minutes aver low heat until most of the juice has evaporated.
Add the sugar, salt, red pepper, Garam Masala Spic Mix and lime juice, and cook over low heat until the sugar dissolves and the chutney thickens.
Cool thoroughly before storing in clean sterilized jars. The chutney can be eaten the next daym but is the best served a week later. It can be stored in the refrigenerator for up to 3 months.
*Garam Masala Spice Mix