Mango Chutney

You will need

• Two large mangos, peeled, stoned and finely chopped
• Two tablespoons of lime juice
• One tablespoon of vegetable oil
• Two shallots finely chopped
• One garlic clove ,finely chopped
• Two green chilli's, deseeded and finely chopped
• Five tablespoons of brown sugar
• Five tablespoons of white wine vinegar
• One tablespoon of salt
• One tablespoon of freshly grated ginger

Put mango in a non metallic bowl with the lime juice and set aside. Heat the oil in a large frying pan over a medium high heat. Add the shallots and cook for three minutes. Add the garlic ,chilli and fresh ginger and cook for a further two minutes but this time turning down the heat to avoid the garlic from burning and becoming bitter. Add the mango to the pan and the brown sugar, vinegar and salt ,stir around.
Reduce the heat to the lowest setting and simmer for 10 minutes, until the liquid thickens and the mango becomes sticky.
Remove from the heat and leave to cool completely. Transfer to an airtight container , cover and chill for 3 days before using.