Mango Chutney (Mango Pickle)

Serves: makes about 20 servings

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready In: 1 hr

3½ lb - fresh mangoes

4 tablespoons - vegetable oil

1 teaspoon - mustard seeds

½ teaspoon - turmeric powder

½ teaspoon - salt

8 fl oz - water

2¼ lb - sugar

Peel the mangoes, remove the stones, cut the flesh into small pieces and set aside. (Make sure you peel the mangos well, as any skin left will spoil the Mango Chutney nor will it keep for long)
Pour the vegetable oil into a large pan over a medium heat. Once hot, sprinkle the mustard seeds into the oil and, just as the seeds start to crack, add the turmeric powder, salt and mango pieces. Stir thoroughly then add the water. Allow the mixture to come to a boil then stir in the sugar and continue boiling. Stir continuously until the chutney becomes thick, then remove the pan from heat and allow the mixture to cool to room temperature. Refrigerate in screw-top jars and serve cold.