This chutney is an excellent addition to grilled bacon, ham and chickpea salad or aged cheddar.
170ml malt vinegar
500g brown sugar
1 tbsp sea salt
7 green Kensington Pride mangoes, peeled and roughly chopped
1 brown onion, finely diced
20g ground ginger
1 green apple, unpeeled and cut into 1cm cubes
When looking for your green mangoes, go for the ones that are green with a slight orange colour at the top of the fruit - and if they have a slight perfume, even better.
Heat the vinegar, sugar and salt in a heavy-based stainless steel pot until the sugar dissolves.
Add the mango, raisins, onion, ground ginger and apple. Return to the simmer and continue cooking for approx 45 minutes or until thick and saucy.
Pour into clean sterilised jars and seal immediately. This will keep for 12 months in a cool dark pantry.