Scallop Curry: Mango Chutney

For the Mango Chutney

• 150 ml white wine vinegar
• 100 g sugar
• 50

Pour the vinegar and sugar into a pan and bring to the boil. Add the shallot, fresh mango and all the aromats.

Bring to a simmer and cook for 2 hours, until the mix is thick and glossy. If the mix gets a little too thick add a little water. When the chutney is ready add the lime zest and juice. Allow to cool, store in an airtight container until needed.