* 1 kg (2 lb) green Mangoes
* 450 g redcurrants
* 225 g (8 oz) Fresh ginger, peeled
* 1.8 kg (4 lb) Sugar or Jaggery
* 150 ml (1/4 pint) Vinegar
* 3 tablespoons Chilli powder
* 1 tablespoon Sea salt

===Method===
* Peel the Mangoes with a peeler or Mandoline and with a very sharp knife, slice the mangoes
* Blend half of the Ginger and half of the redcurrants in a feed processor
* Julienne the remaining Ginger
* Add the remaining ingredients apart from the Mangoes to a pan and cook for 20 minutes, stirring frequently
* Add the Mangoes and Simmer gently until the Chutney has the consistency of Jam and the mangoes are tender
* Allow to cool and store in Sterilised, airtight jars jars
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