Instructions: Sprinkle the mango quarters with a teaspoon of the salt and leave to sweat for a few hours (or overnight).

Rinse then blot them dry with kitchen roll.

Next mix the garlic ginger whitewine vinegar and sugar in a saucepan and bring to a bubble.

Cook gently for about 20 minutes.

Then add the mango chilli angostura bitters sliced onion and onion seeds and gently simmer for a further 20 minutes or until it is tender and has turned syrupy.

The chutney thickens as it cools.

Homemade and bought chutneys are worlds apart. In this one Ive used angostura bitters and onion seeds to give an edge. For chutney you must use green mangos. Thats not a green skinned eating variety but one that is unripe feels rock hard and is whitefleshed. Dont use regular mangoes as the flesh will dissolve to fibre. The babysized ones can be found in indian grocers.

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