Indian mango pickle

NZ Woman's Weekly 11/2/2006

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Dried pawpaw chunks are available from the bulk bins in most supermarkets.

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Peel mangoes and slice flesh from the stones. Cut into 2cm pieces. Place in a non-metallic bowl. Stir through salt and leave for two hours.
Peel a 10cm piece fresh ginger and chop finely. Chop dried pawpaw roughly. Rinse mango well and place in a large saucepan with ginger, pawpaw and raisins.
Cut chillies in half lengthways. Discard seeds and chop chilli roughly. Add to mango mixture with cider vinegar, brown sugar and allspice.
Slowly bring to the boil, stirring often. Simmer for 50 minutes or until chutney is thick. Spoon into hot, clean jars and seal.