2 Tbsp olive oil
1 medium red onion, finely chopped
1 Tbsp grated fresh ginger
1 clove garlic, crushed
2 small red chillies, chopped including seeds
4 firm ripe mangoes, peeled, stones removed and coarsely chopped (600g mango flesh)
½ cup (125 ml) apple cider vinegar
2 Tbsp lime or lemon juice
½ cup Chelsea Jam Setting Sugar
1 tsp sea salt

1. Heat oil in a medium sized saucepan over medium heat, add onion and stir occasionally until soft and translucent (5 - 7 minutes). Add ginger, garlic, chillies and cook for 3 minutes or until fragrant. Add mango, vinegar and lime juice, cover with lid and cook over low heat for 15 minutes. Remove lid and cook for a further 25 minutes, stir occasionally.

2. Add Chelsea Jam Setting Sugar and salt, stirring over a low heat for 1 minute or until sugar dissolves. Bring to the boil and boil rapidly for 4 minutes.

3. Pour hot chutney into sterilised jars and screw on lid to seal. Stand until cooled, then store in refrigerator. Mango chutney will keep refrigerated for 2 - 3 weeks after opening.