angostura green mango chilli chutney

750g baby green mangoes peeled stoned and quartered
2 tsp salt
4 cloves garlic crushed
5cm root ginger peeled and finely grated
200m1 whitewine vinegar
250g caster sugar
3 large mild red chillies roughly chopped
4 tsp angostura bitters
1 mediumsized red onion halved and sliced lengthways
1 tsp onion (nigella) seeds
Sprinkle the mango quarters with a teaspoon of the salt and leave to sweat for a few hours (or overnight).
Rinse then blot them dry with kitchen roll.
Next mix the garlic ginger whitewine vinegar and sugar in a saucepan and bring to a bubble.
Cook gently for about 20 minutes.
Then add the mango chilli angostura bitters sliced onion and onion seeds and gently simmer for a further 20 minutes or until it is tender and has turned syrupy.
The chutney thickens as it cools.
Homemade and bought chutneys are worlds apart. In this one I've used angostura bitters and onion seeds to give an edge. For chutney you must use green mangos. That's not a green skinned eating variety but one that is unripe feels rock hard and is whitefleshed. Don't use regular mangoes as the flesh will dissolve to fibre. The babysized ones can be found in indian grocers.