DARK MANGO CHUTNEY

Steps:

• Cut the mango into chunks making sure the skin does not get in there.
• Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
• Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
• Cover and leave for 1 hour then drain off the excess water.
• Put the tamarind pulp into a plastic sieve set over a bowl.
• Press the pulp through the sieve; discard seeds.
• Drain the mangoes.
• Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
• Drain well.
• Put the sieved tamarind pulp and mango flesh into a preserving pan.
• Peel and finely chop the ginger.
• Halve the chillies lengthwise; remove and discard the seeds.
• Chop the chillies with a small knife.
• Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
• Bring to a boil, stirring.
• Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
• Test by pulling the back of the spoon across the bottom of the pan.
• There should be no runny vinegar visible.
• Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
• Stir, if necessary, to remove any air pockets.
• Seal the jars and label.
• The chutney is now ready to use.