UTENSILS

• Stove top
• Large pot with lid
• Chopping board
• Sharp knife
• Kitchen scales
• Measuring spoons
• Measuring cups
• Heatproof bowl
• Wood or Plastic stirring spoon

INGREDIENTS

• 4 mustard seeds
• 4 tsp celery seed
• 2 cups mixed fruit
• 4 tsp fresh ginger chopped
• 1 1/3 cup lemon juice
• 4 cloves garlic crushed
• 4 tsp salt
• 1 tsp ground cinnamon
• tsp nutmeg
• 1 1/3 cup malt vinegar
• 1 1/3 cup brown sugar
• 1 tsp all spice
• 4 chilli deseeded finely chopped
• 3 onion chopped small
• 1 large mango chopped and peeled

METHOD

1. Wash and sterilize your jars.

2. Heat the oil in a large deep pot, add the onion and fry for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10min until the onion is golden.

3. Add all of the spices, except the turmeric, and fry until toasted.

4. Stir in the turmeric and chili, add the lemon and the mango and pour in 500ml water and the vinegar, sugar and salt, then cover and cook for 30min.

5. Stir the mix, take off the lid and leave to simmer uncovered for 30min (it may take longer depending on how much moisture was in your mangoes), keep stirring frequently until the chutney is thick and set. Spoon into your jars and enjoy!