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Mango Chutney

  • 2 mangoes, peeled and sliced
  • 2 onions, chopped
  • 400 g (500 ml) sugar
  • 300 ml vinegar
  • 12,5 ml mustard seeds
  • 2 cloves of garlic, crushed
  • 25 ml curry-powder
  • 12,5 ml salt

Directions

Place all ingredients in a large saucepan. Cook until mixture is thick, about 30 minutes, stirring often. Pour into hot, dry, sterilised jars. Allow to cool before sealing. Makes about 500 ml.

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