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.