This Mango chutney is an easy and quick recipe to serve with your cheese plates, appetizers, turkey or chicken dishes.
Heat up 2 Tbsp of water in a saucepan over a medium heat. Then add the onion, garlic and the grated ginger, cook for 5' stirring continuously.
Add the rest of the ingredients and 100ml of water (1/2 cup). Cook over a medium heat for 30'. Then reduce the heat and simmer for a further 30'-40'. Stirring occasionally.
Remove from heat and leave to cool before storing it in jars.
If you think that it has too many fruit chunks you can mash it a bit with a fork or blend it for a smoother texture.
*You can keep the chutney in the fridge for a couple weeks but if you want to store it for longer you should follow the same process than for jam. Fill properly sterilized jars with the warm chutney, close them and boil in a pot of boiling water for 20'. Store the chutney in a cool, dry place away from direct light and used within 12 months of making.