Ingredients

3 lb green Mangoes (or tart quinces)

Method

Peel the mangoes or quinces and chop. Cook in vinegar, to come no more than half way up fruit, until reduced to a pulp. Boil 2 pints of vinegar with the sugar and salt and add to mango pulp. Grind or blend the remaining ingredients. Mix all together and cover with vinegar then cook about 2 1/2 hours, until well reduced. Turn into pickling jars and keep in the sun or a warm place for 7 to 10 days. Cover tightly and store in a cool dry place of 1 month before using.

This recipe was a secret concoction, and learning its ingredients was like the slow painful extraction of a tooth. The taste however, is excellent and unusual and the recipe is not complicated. It is not a chutney for everyday use though, as the ingredients are not cheap.