Mango Chutney

Summer means mangoes! Apart from eating them fresh and chewing on the giant furry pip for ages, I like to make mango chutney. My dad refuses to eat any other mango chutney than the stuff I make, so I'm pretty stoked (my dad can be a bit fussy about his food!). The thing I love about making chutney is its simplicity: Chop up a whole lot of stuff, put it in a pot, forget about it for a while, come back, cook it for a bit, bottle it, eat it. This is my own recipe. I read about 4 different recipes for mango chutney (long since forgotten where I found them) and merged bits and pieces of them to create this:

• 4 cups peeled, chopped mangoes (6-8 mangoes, depending on the size)
• 2 green capsicums, chopped
• 1 red capsicum, chopped
• 2 cloves garlic, minced
• 2 cups white vinegar
• 1 tbsp mustard seeds
• 3/4 tsp ground cloves
• 3 medium brown onions, diced
• 1 1/2 cups raisins
• 1 2 inch piece ginger root, minced
• 2 cups sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground chili

1. Combine all ingredients in a large glass bowl and stir well. Cover and let stand overnight.
2. Pour mixture into a Dutch oven and bring to the boil, then turn down to low heat, stirring occasionally until the consistency of jam (about 1 1/2 hours).
3. Spoon into hot, sterilized jars, leaving 1 cm gap at the top of the jar. Remove air bubbles, wipe jar rims and seal with lids with screw-on bands. Process in a boiling water bath for 10 minutes.