Preparation time:
20 mins

Total cooking time:
50 mins

You'll need
6 medium (2.6kg) firm green mangoes
1 large onion, finely chopped
2/3 cup white vinegar
1/2 cup firmly packed soft brown sugar
3/4 cup sugar
2 tsp ground ginger
2 tsp garam marsala
1 tsp salt

Here's how
1. Remove the peel from the mangoes. Cut the cheeks from the rounded side of each mango and the small amount of flesh around the sides of the seed. Chop the flesh into 1cm pieces and place in a large pan.
2. Add the remaining ingredients to the pan. Stir over medium heat, without boiling, for 5 minutes, or until all the sugar has dissolved.
3. Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the mixture is very thick and pulpy. Stir often during cooking to prevent the chutney from sticking and burning on the bottom, especially towards the end of the cooking time.
4. Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Leave for 1 month before opening to allow the flavours to develop. Store in a cool, dark place for up to 12 months. After opening, store in the refrigerator for up to 6 weeks.

Source: Homemade Jams & Preserves (Murdoch Books)