Make your own gifts for a more meaningful gesture this Christmas. This simple recipe is perfect for your neighbours, teachers, extended family, anyone really! Because everyone appreciates a little effort and the personal touch that goes into a homemade gift. Plus it means you can avoid the crowds, and stay cosy in your own kitchen surrounded by the deliciously rich aromas of Schwartz spices.

Easy mango and ginger chutney

Ingredients for 4 small jars
- 2 mangos of about 350 grams (12 ounces)
- 1 unwaxed lemon
- 100 grams (4 ounces) caster sugar
- 2 Schwartz Whole Cloves
- 4 Schwartz Bird Eye Chillis
- 3 tablespoons Schwartz Ground Ginger
- 200 millilitres (7 fluid ounces) white wine vinegar

Preparation

Peel and dice the mangoes into 1 cm cubes.

Zest the lemon into small strips. Squeeze the juice over a saucepan and add the zest to the juice. Pour the sugar into the pan, add the Cloves, Chillis, Ginger and vinegar. Place the pan on a low heat and bring to a boil. 

Add the mango cubes, mix and cook for 30 minutes over low heat, stirring occasionally.

Remove from heat, let cool slightly, then carefully pour chutney into hot sterilised jars, packing down to remove air bubbles. Leave about 1 centimetre space at top. Seal immediately with lids.

Leave to cool, you should hear popping sounds as the lids seal completely. Set aside in a cool place. The chutney can be kept for several months in the refrigerator.

HOW TO STERILISE JARS.

Heat oven to 140C/120C fan/gas 1. Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely.

Place lids into a saucepan of water, do not layer. Bring water to boil and leave lids for 5 minutes. Use tongs to remove each lid from hot water. Leave on clean tea towel to dry.