Tropical Fruit Compote
ready in 5 h. 30 min.
Mix together the mango flesh and the salt. Steep for 3-4 hours.
Place the vinegar and sugar in a pot with 150 ml water and bring to the boil. Simmer until the sugar has dissolved then remove from heat and leave to cool.
Mix the mango, sultanas, garlic, ginger, chilli and allspice into the vinegar mixture and bring to the boil, stirring continuously.
Simmer for around 1 hour until the chutney thickens. Transfer to sterilised jars, close tightly and leave to cool.