Indian mango pickle
Dried pawpaw chunks are available from the bulk bins in most supermarkets.
- Peel mangoes and slice flesh from the stones. Cut into 2cm pieces. Place in a non-metallic bowl. Stir through salt and leave for two hours.
- Peel a 10cm piece fresh ginger and chop finely. Chop dried pawpaw roughly. Rinse mango well and place in a large saucepan with ginger, pawpaw and raisins.
- Cut chillies in half lengthways. Discard seeds and chop chilli roughly. Add to mango mixture with cider vinegar, brown sugar and allspice.
- Slowly bring to the boil, stirring often. Simmer for 50 minutes or until chutney is thick. Spoon into hot, clean jars and seal.