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Sweet & Savoury sauces

Mango Chutney


Ingredients

100 g Sultanas
5 ml (1 tsp) Salt
3 ml ( ½ tsp) Dry Mustard
3 ml ( ½ tsp) Ground Ginger
5 ml (1 tsp) Cayenne Pepper
8 Small Mangoes, peeled and sliced
3 Large Onions, finely chopped
110 g Crystallised Ginger
400 g Huletts SunSweet Brown Sugar
1 litre Brown Vinegar

Method

  1. Place all the ingredients in a saucepan.
  2. Bring to the boil, stirring constantly. Simmer uncovered for about 2 hours, or until the mixture thickens, stirring occasionally.
  3. Allow to cool, then pour into sterilised 2 litre capacity jars and seal.

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