Step 1

Pour the white wine vinegar, sherry vinegar and caster sugar in a sauce pan and simmer, stirring until the sugar is fully dissolved

Step 2

Increase the heat to a gentle boil for about 5-10 mins until reduced a little.

Step 3

Meanwhile prepare the mango, chop into small squares

Step 4

Place mango into a large sauce pan and add all the remaining ingredients

Step 5

Pour the boiled vinegar and sugar solution into the mango sauce pan and cook over medium low heat for approximately 1 hour

Step 6

Keep on stirring throughout this time until at your desired consistency. Cook for less time for a chunky chutney.

Step 7

If you want a smoother chutney cook for longer and use a potato masher or blender to make it smoother still. Season with salt and pepper.

Step 8

Place the cooked chutney into sterilised jars and leave to cool, you can keep the chutney for several months, unopened in a cool place.

Step 9

Serve with curries, rice dishes, chicken or cheese.