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Parsee Mango Chutney


8 green mangoes, pipped, peeled and grated
3 cups sugar
3 tablespoons fresh ginger, grated
1 tablespoon chilli powder
12 cloves
6 garlic cloves, crushed
2 cups white vinegar
Salt

Add salt to peeled mangoes in a large bowl and leave to stand for 30 minutes. Drain off any excess juice and shake dry in a sieve or fine colander. Add to all the other ingredients in a saucepan and mix well. Simmer over medium heat until soft and cooked. Serve with rice and curries. Can be bottled in sterilised jars.




STACKS, The Art of Vertical Food

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