Mango Chutney

For the mango chutney, dice the pitted and peeled mangoes. Halve the apricots, remove the pit and blanch (scald) in hot water. Peel off the skin and cut the fruit into small cubes.

Peel and finely chop the ginger root. Remove the stem from the chili pepper and cut into very thin rings.

Bring all ingredients to a boil in a pot. Add a little water and simmer the mixture for about 30 minutes. Stir frequently during this time. The chutney is ready when you drag the handle of a wooden spoon across the bottom of the pot and a trail remains visible. Pull the pot off the heat and remove the cinnamon stick.

While still hot, pour the mango chutney into prepared twist-off jars, drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and allow to cool.

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