Sweet Mango Chutney

Peel the mangoes with a peeler. Then, grate the mangoes using the large side of the grater.Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.

Combine all ingredients in a saucepan and cook on medium-low for 25 to 30 minutes.Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.

The mixture will reduce to almost half. Remove from the heat. Let cool in the pan for 10 minutes. Then transfer to sterilized jars

Pour the chutney into the hot sterilized jar and close the lid

Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat.

Lower the jars over the rack leaving enough space between the jas.Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.

Bring the water to a boil again. Cover the pot and process for 15 minutes

Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.Pro tip - use kitchen tongs to pick the jars out of the stockpot. They are hot and very delicate so use gloves.

Let cool completely.Pro tip - Press the top of the lid to ensure the seal is tight – the lid should not move at all.

Store in a cool dry place.