6 large, under-ripe mangoes or 3 mangoes and 4 granny smith apples 2 cups malt vinegar
1 cup white sugar
1 cup firmly packed brown sugar
1 large onion, finely chopped
4 cloves garlic
1 teaspoon each salt and pepper
2 tablespoons grated fresh ginger
1 teaspoon chilli powder
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground allspice
½ cup each sultanas and currants
Prep time: 20 minutes + overnight
Total cooking time:30 minutes
Peel the mangoes and cut into thin strips. If using apples, they should be peeled and chopped.
Place in a large ceramic or glass bowl with the vinegar, sugars, onion, garlic, pepper, salt, spices and dried fruit. Cover and place in the refrigerator for several hours or overnight.
The next day, turn the mixture into a large stainless steel or enamelled saucepan, or a heavy aluminium saucepan with a non-stick lining. Bring slowly to the boil and simmer gently, stirring occasionally, for 30 minutes or until the chutney is thick and syrupy.
Spoon into warm, sterilised jars and rap the jars on a hard surface to remove any air bubbles. Wipe rims with a dampened cloth and seal the jars with their lids. Store in a cool, dark spot.
