Prep. time: 10 minutes
Cooking time: 1 1/2 hours

The many chutneys that are so prized and common in Indian cooking are not as firmly entrenched in the cooking of Reunion. Many fruits lend themselves to chutney preparation and there are numerous variations, some very different. Most chutneys are like sweet-sour jams, salty and spicy, that are served as condiments with dishes. This recipe is perhaps the most popular: green mango chutney, which is not hard to make, making it particularly popular with residents of Reunion (and others) wishing to add a new twist to their range of Creole flavors. 

1. The first step consists of drawing the water out of the green mangos. To do so, cut them into strips (not too thin) and sprinkle them generously with salt. Place them in a kitchen towel, close it up like a bag, hang it outside and let it drain for 1 hour. 
2. Meanwhile, peel and mince the garlic and ginger and cut the dates into thin slices. 
3. When the mangos have given off most of their water, heat the vinegar in a heavy saucepan and dissolve the sugar in it. Add the ginger, garlic and massala powder. Cook for 10 minutes. Then add the sliced mangos, raisins and dates. Simmer over low heat, stirring often, to prevent the mixture from sticking. 
4. Once it is cool, pack into jars. 

You will see from the ingredients that the chutney will keep well. Nonetheless, once the jar is open, store it in the refrigerator.