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.