2 tbsp light olive oil
1 1/2 tbsp mustard seeds
3 large red onions, finely chopped
4cm-piece fresh ginger, peeled, cut into matchsticks
330ml (1 1/3 cups) brandy
6 large mangoes, cheeks removed, peeled, coarsely chopped
530g (2 1/2 cups) caster sugar
330ml (1 1/3 cups) apple cider vineg
Step 1
Heat the oil in a saucepan over medium heat. Add the mustard seeds and cook for 2 minutes or until the seeds start to pop. Add the onion and ginger . Cook, stirring, for 5 minutes or until soft.
Step 2
Add the brandy and cook for 1 minute. Add mango , sugar and vinegar . Simmer for 1 1/2 hours or until the chutney thickens.
Step 3
Divide the hot chutney among sterilised jars and seal. Invert the jars for 2 minutes. Set aside to cool.