Heat the oil in a medium saucepan, add the ginger and chilli; cook, stirring, for about 1 minute or until fragrant.

Add the mango, vinegar and sugar; stir until sugar is dissolved. Bring almost to the boil; simmer, uncovered, for about 1 hour or until chutney is very thick. Pour into hot sterilised hars; seal while hot. Invert jars onto lids until cool.

Serve mango churney with curry.

Preperation: 30 minutes; Cooking: 1 hour 5 minutes

This recipe can be made three months ahead; store in a cool, dry place. Refrigerate chutney once opened.

Submitted by Lynn