Equipment
- Stove
- Preserving pan (Large pot with lid - minimum 4.8 litre)
- Chopping board
- Cooks knife (or any knife for chopping)
- Kitchen scales
- Cup measurers
- Liquid measuring jug
- Wooden (or plastic) stirring spoon
Ingredients
- 500 grams of ripe Turpentine mangoes, cut into 1cm cubes.1
- 1.5 Kg of ripe eating mangoes, cut into 1cm cubes.2
- 500 grams of just ripe eating mangoes, cut into 1cm cubes.3
- 350 ml white vinegar
- 350 ml malt vinigar4
- 250 grams raisins, coarsely chopped
- 125 grams pitted dates, coarsely chopped
- 65 grams ginger, grated5
- ¼ cup birds eye chilli with seeds in, chopped
- 6 long red chillies, sliced lengthwise with seeds removed
- 250 grams Granny Smith apples, peeled and cored, cut into 1cm cubes
- 250 grams brown onion, chopped coarsely
- 375 grams white sugar
- 375 grams brown sugar7
- Salt to taste
All weights are after peeling and removal of seeds.
Yield: Approximately ten 375g jars.