8 Large unripe Mangoes
150ml Water
Salt to taste
2 Bay Leaves
150ml Malt Vinegar
500g Chelsea White Sugar
1/4 Teaspoon ground Cloves
1 Teaspoon Chilli Powder
1/4 Teaspoon crushed Peppercorns
1/2 Teaspoon ground Cinnamon
1/2 Teaspoon ground Mace
1/4 Teaspoon ground Cardamom
60g Raisins
60g shelled Pistachio Nuts
1 tablespoon fresh Lime or Lemon

1 : Peel and slice mangoes and place in a large enamel or stainless steel pan with water, salt and bay leaves. Cover and simmer over low heat until mangoes begin to soften.
2 : Add malt vinegar, Chelsea White Sugar and spices and bring to boil. Simmer, uncovered, until mixture begins to thicken.
3 : Add raisins, pistachio nuts and lime or lemon juice and continue cooking until thick and syrupy.
4 : Pour into hot, sterilized jars and seal.