Follow these steps for perfect results
mangoes
ripe, peeled and finely chopped
red chile
deseeded and finely chopped
ginger
fresh root, peeled and grated
lemons
rind of grated and juice of
water
muscovado sugar
light
sultanas
golden sultana's
balsamic vinegar
Peel and finely chop the mangoes.
Deseed and finely chop the red chile.
Peel and grate the fresh ginger root.
Grate the rind and juice the lemons.
Place the mangoes, chillies, and ginger in a preserving pan.
Add the lemon rind, lemon juice, and water.
Bring to a simmer and cook for approximately 20 minutes.
Add the sugar and heat gently until completely dissolved.
Bring to a boil and boil for a further 5 minutes.
Leave to cool slightly.
Pour into warmed sterilized jars.
Seal the jars.
When completely cold, label and store in a cool place.
Expert advice for the best results
Ensure jars are properly sterilized to prevent spoilage.
Adjust the amount of chile to your preference.
Allow the preserve to mature for a few weeks for the flavors to meld.
Everything you need to know before you start
15 minutes
Yes, can be made weeks in advance
Serve in a small bowl alongside other breakfast items.
Spread on toast or scones
Serve with cheese and crackers
Use as a filling for pastries
Complements the sweetness.
Discover the story behind this recipe
Commonly served during festivals and celebrations.
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