Recipe can be made 2 months ahead, store in refrigerator.Ingredients:
4 medium (1.5 kg) mangoes, peeled, chopped
1 medium onion, chopped
1 small fresh red chilli, finely chopped
1.5 cups (250g) sultanas
2.5 cups brown vinegar
2 teaspoons salt
1 Tablespoon grated fresh ginger
1 ¾ cups castor sugar
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
2 cloves garlic, crushed.
Method:
Combine mangoes, onion, chilli, sultanas, vinegar, salt and ginger in a large bowl. Mix well. Cover, stand in a room temperature for several hours, or overnight.
Transfer mango mixture to large pan, stir in sugar, stir over low heat until sugar is dissolved.
Add remaining ingredients, bring to a boil, then simmer, uncovered for 1 ¼ hours or until mixture is thickened. Stir occasionally.
Pour into hot, sterilized jars; seal jars while hot.
Makes about 6 cups.
Not suitable to freeze or microwave.
