It is mango season in Australia and this year has gifted a pretty decent crop. As soon as they start to ripen, the fruit bats will swoop in and devour them, so there is purpose in picking and using them when green. Green mango chutney is my favourite way to use a bucket of green mangoes.

Choose green mangoes that have fully formed, with a very slight blush of colour, but before they have started to ripen. Be careful of the sap when picking them - it is best to cut the stalk 10-15cm above the mango to avoid the sap dripping on the mango (or you).

Green mango chutney

1kg green mango, peeled with pulp cut into 1cm cubes - keep the size as consistent as possible

1 cup brown vinegar

1 cup brown sugar

200g pitted dates

1 spanish onion, finely diced

20g garlic, minced

40g ginger, minced

1 tsp salt

12 cloves

1 star anise

1. Add all ingredients to a large preserving pot and simmer until the mango is soft and translucent. This should take approximately 1 hour.

2. Remove the cloves and star anise.

3. Jar whilst hot into prepared sterilised jars. Seal and leave to age for at leas ta few weeks in the cupboard.

Refrigerate once open.