The past two days I have been making a fresh batch of mango chutney. It is two days because you have to prepare the mango and then leave it overnight marinating in the soft brown sugar. Next day comes the fun bit - adding all those spices, which have to be gently toasted first to release the flavours. Finally comes the vinegar, garlic and root ginger - that takes a bit of peeling too!
Then this delightful mixture has to simmer gently for a number of hours before it is ready to go in the jars. All in all it is a very long-winded process.
I love mango chutney - I guess if I didn't I would find the effort put into making it quite hard. Instead I delight in the leftover half-jar that is unsuitable for selling. That is mine! But I can't treat myself just yet as the it is best kept for a few weeks for the flavours to mature. Luckily I still have some of the last batch ready for selling - and eating!