Mango Chutney

Makes about 6 jars Ingredients 1.6 kilos of mangoes (1 kilo when peeled and stones removed) 500ml of white wine vinegar 2 small unwaxed lemons, chopped lengthways, deseeded and sliced into quarter moons 3 small red birds eye chillies, chopped fine seeds removed. 15g of garlic, peeled and cut into short lengths. 350g of Demerara sugar. 1 tsp of salt. The seeds from eight cardamom pods. Half a teaspoon of Fenugreek. Half a teaspoon of Allspice seeds. 1 large Star Anise. To add just at the end: 1 tsp of white mustard seed 1 tsp of black mustardseed half a tsp of saffron soaked in a little warm water

Ingredients
1. Peel, stone and chop the mangoes into 1 cm cubes. 2. Prepare the garlic, lemons and peppers. 3. Add the mangoes, peppers, garlic, lemon slices and white wine vinegar. 4. Simmer until soft (lid off). This will take about 30 minutes. 5. When the fruit is soft, grind the spices (not the mustard seeds or saffron) in a pestle and mortar or bash them, enclosed in a clean kitchen towel with a wooden hammer or rolling pin. 6. Add these spices (keep the mustard seed and saffron to add at the end), salt and sugar to the pot and stir until the sugar has dissolved, then simmer for about an hour to let the chutney thicken. 7. Add the mustard seeds and saffron, stir well and ladle carefully into hot sterilised pots and seal with plastic lined lids. 8. Leave for a month to mature.