Dark Mango Chutney

This takes time but is very much worth it. A great mango chutney that my family loves.

Cut the mango into chunks making sure the skin does not get in there.

Put the mango flesh into a non-metallic bowl , stir in the salt , cover and leave for 2 hours.

Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.

Cover and leave for 1 hour then drain off the excess water.

Put the tamarind pulp into a plastic sieve set over a bowl.

Press the pulp through the sieve.

Discard seeds.

Drain the mangoes.

Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.

Drain well.

Put the sieved tamarind pulp and mango flesh into a preserving pan.

Peel and finely chop the ginger.

Halve the chillies lengthwise.

Remove and discard the seeds.

Chop the chillies with a small knife.

Stir the ginger , chillies , vinegar , sugar , raisins and allspice into the mango and tamarind mixture.

Bring to a boil , stirring.

Simmer over a medium heat , stirring , for 30 minutes , or until the mangoes are tender and the chutn.

mangoes, salt, tamarind pulp, fresh gingerroot, dried red chilies, cider vinegar, brown sugar, raisins, allspice