mango chutney

Get yourself or grow yourself a load of big, under-ripe mangos and peel and cut up the flesh. For each kg of flesh:

500gr sugar

750ml of vinegar

liquidize a large chunk of ginger, half a head of garlic and some red chillis, 2 tbs salt and 1 tbs mustard seeds.

(all proportional to the number of kilos flesh)

Boil up for about an hour or until it starts bubbling and throwing bits out of the pan. Pot hot. Keep for a week at least before eating.