Mango Chutney I

Peel and pit the green mangoes, then cut the flesh into small, uniform cubes approximately ½-inch in size.

Combine the mango cubes with salt in a large non-reactive pot or bowl, stirring gently to distribute the salt evenly.

Add the vinegar to the salted mango mixture and stir to combine all ingredients thoroughly.

Place the pot over medium heat and bring the mixture to a gentle simmer.

Add the cloves to the simmering mixture and stir gently to distribute them throughout.

Reduce heat to medium-low and simmer the chutney uncovered, stirring occasionally to prevent sticking and ensure even cooking.

Cook until the mangoes have softened and the mixture has thickened slightly, with the vinegar mostly absorbed and the consistency resembling a loose jam.

Remove from heat and let the chutney cool to room temperature before serving or storing in sterilized jars.