Makes 1.25 kg (2 ½ lb)
900g mangoes
350g red onion
350g cooking apples
4 cloves
10 black peppercorns
1 dried red chilli
400 ml white vinegar
2 bay leaves
1 tsp black mustard seeds (toasted)
450g granulated sugar
1 tsp ground ginger
½ tsp allspice (pimento)
Chop the peeled mango into bite sized pieces. Chop the onion. Peel, core and slice the apples.
Put the cloves, peppercorns and chilli in a piece of muslin and tie with string to make a bag. Put the bag into a large pan with the onions, vinegar and bay leaves. Simmer for ten minutes (onions should be soft, but not mushy).
Add the mangoes, apples and mustard seeds. Simmer for a further fifteen minutes until the mangoes are soft. Add sugar, ginger and allspice and bring to the boil. Keep stirring until the mixture resembles thick jam (this may take over an hour. It will be done when you can put a channel in the chutney with a wooden spoon, which doesn’t immediately fill with vinegar).
Spoon into warm, sterilised jars and seal. Store in a dark place for about three months.
