What better way to re-live holiday memories and transport yourself to India for an evening than to enjoy a curry served with your own delicious mango chutney.
2 mangoes, peeled and chopped (I used frozen mango)
3 apples, peeled and chopped
2 onions, peeled and chopped
1 red capsicum, chopped (I used frozen capsicum)
1 1/2 cups sugar
1/2 cup raisins
1/2 cup vinegar
1/4 cup chopped ginger
1 tbsp lemon juice
2 tsp curry powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Combine mangoes, apples, onions, red capsicum, sugar, raisins, vinegar and ginger in a preserving pan. Bring to the boil over a high heat. Reduce heat and boil gently, stirring occasionally, for 20 minutes or so until fruit is tender and mixture is thickened. Add lemon juice, curry powder, nutmeg, cinnamon and salt. Boil gently for another 5 minutes.
Remove hot jars from canner and ladle chutney into jars to within 1 cm of the rim. Put on lids and process 10 minutes for small (200-250ml) jars and 15 minutes for 500ml jars.
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