This is a staple to many a good salad or cheese board and once tasted, tends to go with just about anything; curries, obviously, being the original friend.
Peel and coarsely grate 2 large mangoes into a steel-bottomed pan, and add about 15-20cm worth of fresh root ginger cut into fine slivers (think quartered matchsticks rather than cylinders of carrot.) Pour in 350ml of white wine or cider vinegar, 400g granulated sugar and add a pinch of salt, half a teaspoon of turmeric and one of cayenne paper.
Stir well, turn on the hob and allow the mixture to simmer on a medium heat until thickened slightly. Turn the heat down and simmer for another 35-45 minutes until thickened again. Don’t allow your chutney to thicken entirely as this will happen in the setting process. Over a number of days, the chutney will become darker and stickier.
Spoon the hot chutney into sterilised jam jars, secure the lid and turn the jar upside down on a smooth counter. The heat of the chutney will doubly sterilise the jar at this point and create a vacuum at the top (bottom) so that once cooled, the jar lid will have its satisfying clicky button thing back. What this means, I’m not quite sure, but I’ve heard it’s good.
The recipe makes about a litre of chutney and is best paired with a homemade Jamaican-style label. It mellows with age and can always handle a little cayenne stirred into the jar if you think you can go hotter.