How to make mango chutney

4 large mangoes, peeled, stoned and sliced

salt

4 cloves garlic, peeled and crushed

450g/1lb caster sugar

2 baking apples, peeled, cored and chopped

1 tbsp English mustard powder

1 tbsp grated fresh root ginger

600ml/1 pint white wine vinegar

1 tbsp cayenne pepper

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Peel mangoes and slices in cubes. Transfer to a clean bowl, sprinkle salt and leave overnight.

In the morning, drain off the juice and rinse the fruit.

Heat a pan over low heat and add garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper.

Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy.

Spoon into sterilized jars and seal.