Bombay Potatoes

This is a fabulous addition to the side-dish family.

I've made this several times and put it in jars for storage and later use. Leave it too long in the jars though (2 years) and the hot chilli flavour seems to disappear - it's not all lost though as mango chutney is just great too!

The Ingredients

• 2lb baby green mangoes peeled and roughly chopped
• 1 tsp salt
• 4 cloves garlic crushed
• 5cm root ginger peeled and finely chopped
• 200ml whitewine vinegar
• 250g caster sugar
• 3 large mild red chillies roughly chopped
• 1 medium onion roughly chopped

The Recipe

1. Combine the garlic, ginger, vinegar and sugar in a saucepan and bring to a boil.
2. Cook gently for about 10 minutes.
3. Add the mango, chilli and chopped onion.
4. Gently simmer for a further 20 minutes or until it has turned syrupy.

Thoughts and observations

I add the chilli gradually and taste five minutes later. I do it this way because we don't all share the same enthusiasm for super spicy foods.

By all means put this in jars. Thoroughly clean the jars, either in boiling water or in your dishwasher. Then put the jars in a hot oven for 10 minutes. Don't wait for the jars or chutney to cool down before putting the lids on.