Cape Malay Mango Atjar - South African Mango Chutney - cooking recipe

Ingredients

1 1/2 kg green mangoes, peeled, stoned and cut into 2cm chunks
500 ml white vinegar
250 g white sugar
200 g blanched almonds, chopped
2 onions, peeled and sliced
2 tablespoons peeled chopped fresh gingerroot
1 teaspoon cayenne pepper
1 teaspoon mustard seeds
2 garlic cloves, peeled and crushed
5 peppercorns
1 teaspoon salt

Preparation

Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
The mixture should have reduced to a runny jam like consistency when the atjar is done.
Pour into clean, hot jars and seal.
Store in a cool, dark and dry place.