60 ml distilled white vinegar
1 large mango, peeled and cut into 1cm pieces
1 onion, chopped
15 g golden raisins
1 tbsp onion seeds
10 g crystalised ginger, finely chopped
1 garlic clove, crushed
1 tsp mustard seeds, whole
Pinch of dried chilli flakes
1 In a large pot over a high heat, combine the sugar and vinegar and bring to a boil, stirring until the sugar has dissolved.
2 Add all the remaining ingredients and simmer, uncovered, for 50-60 minutes until syrupy and slightly thickened, stirring occasionally.
3 Transfer the chutney to a bowl and serve with a curry.