Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: peel the mangoes and cut into small pieces, set aside. place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes. place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste. add to the pan and cook for 10 minutes, stirring. add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens. watch it carefully, as it can catch at this stage! pour into sterilized jars, seal with cellophane covers and label. the chutney will keep for several months, but it doesn't last that long in our house.

Target recipe: make sure mangos are not too ripe or soft. they're easier to peel. put into a large bowl; add sugars and stir well until sugars liquify. cover and let set on counter overnight. pour into a large saucepan and add the rest of ingredients. stir well. bring to a boil, then reduce heat to a simmer. let simmer, stirring occasionally, 45 minutes or longer, or until as thick as gravy. pour into clean jars, (should make about 1 quart and a cup extra), and keep refrigerated. will keep months.