A condiment recipe found at BBCfood
Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe. While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.
Preparation time: overnight
Cooking time: 30 mins to 1 hour
Makes: 2 x 250 ml/9 oz jars
4 large mangoes, peeled, stoned and sliced
4 cloves garlic, peeled and crushed
450 g/1 lb caster sugar
2 baking apples, peeled, cored and chopped
1 tbsp English mustard powder
1 tbsp grated fresh root ginger
600 ml/1 pint white wine vinegar
1 tbsp cayenne pepper
 Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. In the morning, drain off the juice and rinse the fruit.
 Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar.
 Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal.