• Mangoes – Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.
• Pro tip – Use large firm semi-ripe mangoes, so they are not too hard or too soft.
• 1 lb Mango (semi-ripe)
• Combine – In a medium saucepan or pan over medium heat add all ingredients.
• Pro tip – at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
• 1 lb Mango (semi-ripe),1 cup White sugar,2 tbsp Ginger,3 inch Cinnamon stick,1 Star anise,2 Cardamom pods,3 Cloves,2 tbsp Vinegar,1/4 tsp Salt
• Boil – Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often.
• Pro tip – At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
• Simmer – Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick.
• Pro tip – You can even throw in a handful of raisins for added sweetness.
• Cool – when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.

Canning process (optional)

• 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 jars.
• 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 the jars cool completely. 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.