How to Make Mango Chutney

A Post today from my lovely friend Jo, a vegetarian living in Goa. She sent me her recipe for Mango Chutney and I just had to share it with you:

Mango Chutney Makes 3 jars Ingredients: 3 firm Mangos 120ml / 4 fluid oz Cider Vinegar 200g / 7oz light Muscavado Sugar 1 small red finger Chilli, split small piece of fresh root Ginger, peeled and finely chopped 1 Garlic Clove, finely chopped 5 Cardomom Pods, bruised 1 Bay Leaf pinch salt Method: Peel the mangos and cut the flesh into small chunks. Put into the cooking pot and add the cider. Turn the slow cooker up to high and cook for 2 hours, stirring half way through. Stir in the sugar, chilli, ginger, garlic, bruised cardamoms, bay leaf and salt into the mixture until the sugar has completely dissolved. Cover and cook for 2 hours, then uncover and let the mixture cook for another hour, or until the chutney has reduced to a thick consistency and no excess liquid remains. Stir every 15 minutes for the last hour. Discard the bay leaf and chilli. Spoon into hot, sterilised jars and seal. Store for a week before eating and use within a year.