makes 2 x 1 litre (1 ¾ pint) pots

Ingredients
225g (8oz) soft brown sugar
600ml (1 pint) white wine vinegar
12 green, hard mangoes peeled and sliced
1 tablespoon salt
250g (9oz) sultanas, chopped
50g (2oz) chopped garlic
50g (2oz) grated fresh ginger
50g (2oz) chopped crystallised ginger
6 small dried red chillies, finely chopped
½ tablespoon allspice

• Boil the sugar and vinegar until sugar has dissolved. Allow to cool
• Salt the mango and leave for 4 hours.
• Drain the mango and add to the vinegar syrup with the remaining ingredients
• Bring to the boil and cook slowly for about 2 hours, stirring regularly.
• Spoon into sterilised jars and seal.