Mango and Ginger Chutney

Serves 25

  • A perfect accompaniment to Glazed Ham.

    6 slightly under-ripe mangoes (about 400g each)
    ½ cup chopped dried seeded dates
    1 large white onion, chopped
    2 large cloves garlic, crushed
    2 tablespoons grated ginger
    1 teaspoon ground coriander
    1 teaspoon ground cumin
    ¼ teaspoon ground cloves
    ½ teaspoon dried chilli flakes
    1½ teaspoons salt
    1½ cups Bundaberg white sugar
    1½ cups white wine vinegar

1. Chop mango flesh; discard seeds and skin.

2. Combine mango and all remaining ingredients in a large saucepan. Bring to the boil. Reduce heat and simmer for 1 hour or until very thick and jam-like, stirring occasionally (stir often towards the end of cooking time so that the chutney does not stick to the base of the pan).

3. Spoon into sterilised jars. Store refrigerated.