Ziggy's Grandma's Mango Chutney

Ingredients:

• 30 green common mangoes
• 3 litres (brown) malt vinegar
• 2 kg raw sugar
• 175g garlic
• 250g glace ginger
• 300g currants
• Chillis (to taste)
• Salt (to taste)

Method:

1. Combine all ingredients except for 1/2 of the vinegar and sugar in a large container and leave out overnight covered with a tea towel.
2. Place remaining vinegar and sugar in a large pot and heat slowly to create a syrup.
3. Add combined ingredients and cook till desired consistency.
4. Cool before putting in jars.

Tomato Chilli Jam

Ingredients:

• 500g (5-6) ripe tomatoes (cores removed and roughly chopped)
• 4 red chillies
• 10g (5) garlic cloves (peeled)
• 20g (2 thumbs) ginger (peeled & roughly chopped)
• 30ml (2 tbsp) Thai fish sauce
• 300g (1 cup plus 1/3 cup plus 2 tbsp) caster sugar
• 100ml (6tbsp plus 2 tsp) red wine vinegar

Method:

1. Place half of the tomatoes all of the chillis, garlic ginger and fish sauce in a blender or a food processor and blend to a fine puree.
2. Place the puree, sugar and vinegar in  non-reactive pot and bring to the boil slowly, stirring all the time.
3. Cut remaining tomatoes into a 5mm dice , seeds, stem and all
4. Turn heat down to a medium boil and add diced tomatoes
5. Cook on a medium boil for 20-25 minutes , stirring every 5 minutes to release the solids that settle ton the bottom.  Be sure to scrape the sides of the saucepan during cooking so the entire mass cooks evenly.
6. When it is ready the jam will look thick and be fully amalgamated.  if you wish apply the stand jam test 
7. Pour into sterilised jars and seal.  Tomato Chilli Jam can be kept for up to 12 months