Green Mango Chutney - cooking recipe

Ingredients

1 1/2 kg green mangoes, peeled and sliced (for 1.5kg of mango flesh, I used 6 whole medium-sized ones)
50 g sea salt, freshly ground
2 cups white wine vinegar
700 g brown sugar
150 g sultanas or 150 g raisins
150 g fresh ginger, chopped or 1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon chili powder (or 6 dried red chillies, chopped)
1 garlic clove, chopped
1 onion, chopped

Preparation

Toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
Tip the mangoes into a colander and drain well.
Place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
Bring the saucepan to the boil over medium heat, stirring occasionally.
When the mixture is boiling, reduce the heat and simmer for 2 hours.
Bottle immediately in clean, warm, sterilised jars and seal tightly.
This chutney is best left for a month or two to mature, but tastes great if you can't wait that long.