This is mango chutney for those who find commercially available mango chutney too sweet. If you want to make it sweeter then simply add more sugar. I made a very small quantity using just one mango - but it is easy enough to scale up the recipe if you want to make several jars. Ingredients (makes approx. half a cup) 1 large ripe or semi-ripe mango 1 small thumb of ginger 1 medium sized garlic clove, grated 1/2 tsp ground coriander 1/2 tsp ground turmeric 1 tbsp vinegar (I used cider vinegar) or lime juice 1 tsp sugar (or to taste) Salt (to taste) 1 Scotch bonnet chill or chilli of your choice, deseeded and finely chopped Method Peel the mango and chop the flesh into small dice. Place in a saucepan with the vinegar, sugar, grated garlic, coriander, turmeric and chilli Grate the ginger onto a paper towel or piece or J cloth (no need to peel the ginger). Twist the paper or cloth into a ball and squeeze so that the ginger juice squirts into the pan. Simmer over a low heat until the mango is softened and the flavours have amalgamated. If the mango is unripe this may take up to 20 mins. Add salt to taste and more sugar if required. Cool and refrigerate or if you are making a larger quantity, pour into sterilised jars and seal.