450 g ripe mango flesh, chopped
150 ml water
225 g sugar
1 garlic clove, chopped
2 – 3 bay leaves
150 ml distilled white vinegar
1 and a half teaspoons black onion seeds
1 teaspoon chili powder
Using a 1.5 liter saucepan, dissolve sugar completely in water over a low heat. Raise the heat and add all the remaining ingredients. Bring to the boil. Lower heat immediate and bring to a slow (rolling) simmer. Cook for 20 minutes, stirring three to four times. Remove from heat, cool slightly and bottle in sterilized jars. For a smoother texture run through a blender before bottling.