This chutney can be made with other fruit. If you don't like your chutney too spicy, cut down on the chilli powder.
2kg Firm Mangoes
4 tsp Dried Ginger
8 Cloves Garlic
4 tsp Chilli Powder
4 tsp Mustard Seeds
10 tsp Salt
Peel mangoes and cut into small pieces. Set aside.
Place sugar and all but 1 tbs of vinegar in a pan and simmer for 10 Min's.
Work ginger, garlic and remaining vinegar into a paste.
Add to the simmering sugar and vinegar pan and cook for 10 minutes, stirring.
Add the mango and remaining ingredients and cook, uncovered for about 25 minutes, stirring as the chutney thickens.
Chutney is ready when you can draw a line on top of the chutneys and it does not disappear.
Pour into hot sterilized jars and seal. This will keep for several months.