How to make tomato (or mango) chutney

Written by alexandra fay Google
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How to make tomato (or mango) chutney
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In a pot, add the vinegar and sugar, bringing it to a bowl. You should keep stirring the mixture until the sugar dissolves.

Add all the rest of the ingredients to the pot and cooked uncovered, on low heat, until the mixture becomes thick and syrup-like.

Stir frequently making sure the mixture doesn’t burn. If you see it getting too dry, add more water. Simmer on low heat until all the ingredients are soft, which should take about one to two hours.

Let cool and pour into prepped, sterilised jars. Seal and store for up to one month.

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