500 grams of green mangoes, peeled and grated
2" piece of fresh ginger, grated
100 grams of granulated sugar
1/2 teaspoon of salt
1 teaspoon of malted vinegar
1 teaspoon ground mild chilli powder
1/2 teaspoon of ground garam masala
Place the mangoes, including their juices, into a saucepan along with the ginger over a medium heat and stirring occasionally reduce until the mixture begins to stick to the bottom of the pan. Don't worry, on this occasion, sticking is a good thing.
Add the sugar and stir frequently for 10 minutes or until the mango mixture begins to take on more of a jam-like consistency.
Add the salt and ground spices and combine well for another 2 minutes.
Stir in the malt vinegar. This will loosen the mixture slightly. Continue to stir for another 2 minutes.
Cool slightly, allowing the mixture to thicken even more. Serve warm with a main meal or a stack of warm poppadoms. Or pour into a sterilised jar and allow to cool completely before storing in the refrigerator. This delicious chutney will keep for up to 5 days.
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