Secret Family Recipe...(Don't tell anyone!)

Mango Chutney

This is a bit of a Christmas tradition here in North Queensland. We eat it with our Christmas ham and make it around this time of year, when the mangoes come on. This is my grandmothers recipe. I am posting this for Jenny. Let me know how it goes Jen!

4 kg green mango flesh (texture of potatoes), sliced then pulsed in food processor till bits are the size you like
4 kg sugar
500g raisins, pulsed in food processor*
250g garlic cloves (about 4 knobs), pulsed in food processor
500g dates, pulsed in food processor
500g crystallised ginger, pulsed in food processor
250g salt , err on less some batches can taste a bit salty
1.8 litres brown (malt) vinegar
8 - 10 birdeye chillis
Makes about 16 assorted jars.
Prepare jars by washing in hot soapy water and heating in 120 degree oven about 30 minutes. Boil lids for 10 minutes. Do this while chutney is simmering.
Put all ingredients into a big stock pot. If you aren't sure if yours is big enough make a half recipe, chances are it isn't. I need to do this in two batches.
Bring to boil slowly then simmer about an hour. Test by putting a teaspoon full on a saucer and popping in freezer for a couple of minutes. If you can run a finger through it when cold and it leaves a gap then it is jelled and done. Bottle while still hot. Invert bottles for a minute after putting lids on then up the right way to cool. If they have those poppy lids they will eventually pop on. Will keep in the pantry at least 5 years.
(Hint, you can buy jam funnels at House, these make it SO much easier to bottle jam, though are about $15. You need to sterilise that too, and the ladle etc.
* If you don't have a food processor, put on a good dvd and make yourself comfortable. You will be chopping for a long time.