Dark Mango Chutney

• 1 1/2 kg mangoes
• 1 1/2 tablespoons salt
• 100 g tamarind pulp
• 75 g fresh gingerroot
• 15 g dried red chilies
• 480 ml cider vinegar
• 675 g brown sugar
• 100 g raisins
• 1 teaspoon allspice, ground

1. Cut the mango into chunks making sure the skin does not get in there.
2. Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
3. Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
4. Cover and leave for 1 hour then drain off the excess water.
5. Put the tamarind pulp into a plastic sieve set over a bowl.
6. Press the pulp through the sieve; discard seeds.
7. Drain the mangoes.
8. Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
9. Drain well.
10. Put the sieved tamarind pulp and mango flesh into a preserving pan.
11. Peel and finely chop the ginger.
12. Halve the chillies lengthwise; remove and discard the seeds.
13. Chop the chillies with a small knife.
14. Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
15. Bring to a boil, stirring.
16. Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
17. Test by pulling the back of the spoon across the bottom of the pan.
18. There should be no runny vinegar visible.
19. Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
20. Stir, if necessary, to remove any air pockets.
21. Seal the jars and label.
22. The chutney is now ready to use.

mangoes, salt, tamarind pulp, fresh gingerroot, red chilies, cider vinegar, brown sugar, raisins, allspice

Taken from www.food.com/recipe/dark-mango-chutney-82506 (may not work)