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Sweet Mango Chutney


450 g ripe mango flesh, chopped
150 ml water
225 g sugar
1 garlic clove, chopped
2 - 3 bay leaves
150 ml distilled white vinegar
1 and a half teaspoons black onion seeds
1 teaspoon chilli powder

Using a 1.5 litre saucepan, dissolve sugar completely in water over a low heat. Raise the heat and add all the remaining ingredients. Bring to the boil. Lower heat immediate and bring to a slow (rolling) simmer. Cook for 20 minutes, stirring three to four times. Remove from heat, cool slightly and bottle in sterilised jars. For a smoother texture run through a blender before bottling.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.