Spicey Mango Chutney

My husband Tony made this yesterday. Sorry my blog still is not accepting photos.
Spicey chutney;
5 under-ripe mangos peeled and chopped,
330 gms caster sugar,
400 mls vinegar,
2 chillies
2 garlic cloves sliced,
1Tbsp grated fresh ginger,
1 tsp each of coriander, fennel seed, cumin, turmeric, cardamom, cloves, cinnamon. Quantities flexible, Add more if you wish.
Salt & pepper to taste.
Grind spices together fry in large saucepan pan with a little oil. Add rest of ingredients bring to boil, simmer 1-2 hours till thick jam-like and translucent.
Fills about 4 sterilised jars. I then give a 5 minute burst in the pressure cooker with the lids loosened but probably not necessary. Seal when still hot.
Label and store. Once opened keep in the refrigerator.

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