●  1.5kg of green mango flesh* (6-8 large fruit)
●  1 tablespoon salt
●  1 cup sugar (more if you like it really sweet)
●  2 cups white vinegar
●  1/2 cup balsamic vinegar
●  3/4 cup chopped, pitted dates
●  3/4 cup dried sultanas
●  2 tablespoons freshly grated ginger
●  2 cloves freshly crushed garlic
●  1 teaspoon ground chilli powder (or two small, fresh minced chillies)
●  2 teaspoons cinnamon (preferably freshly ground sticks)
●  2 teaspoons ground cumin

Peel and remove stone from mangoes and place flesh in a large bowl, sprinkle with the salt, cover with water and leave to stand for at least 4 hours.

Drain mangoes and rinse with cold water.

Dissolve the sugar and vinegar over a low heat. Add mangoes and remaining ingredients. Bring to the boil and them simmer for about 45 minutes or until the mixture thickens. If you prefer smooth chutney, use a potato masher as the mix softens. Pour hot mixture into clean, hot jars and seal. Jars can be kept in a cool cupboard until opened, after which they should be refrigerated.

*I have also used this recipe with a mixture of semi-ripe and green mangoes with good results.

This recipe is a modified version of the mango chutney recipe that appears in The Book of Preserves published by the Australian Women's Weekly and available from most newsagencies.

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