Mango Chutney with Garlic and Ginger

Cut the mango in half, remove the flesh from the core and cut into one centimeter cubes.

Peel the garlic and chop finely. Remove the skin from the ginger and grate finely. Put the garlic, sugar, mango and ginger in a saucepan, heat while stirring and let the sugar melt at low temperature.

Extinguish with the vinegar. Cook the chutney at low temperature, stirring continuously, for ten to 20 minutes. Fill the chutney hot into a jar and close it.

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