<p>Mango Chutney – small batch preserving</p><p>3 medium apples, peeled and chopped 2 large mangoes, peeled and chopped 1/2 medium sweet red pepper chopped 1 1/2 cups sugar 1 cup finely chopped onion ( I used red onion) 1/2 cup golden raisins 1/2 cup white vinegar 1/4 cup finely chopped peeled ginger root 1tbsp lemon juice 2tsp curry powder 1/2 tsp each cinnamon, nutmeg and salt </p><p>Combine mangoes, apples, red pepper, sugar, onion, raisins vinegar and ginger root in non-reactive saucepan. Bring to boil over high heat, reduce, boil gently for 20 minutes or until fruit is tender and mixture is thickened. Add lemon juice and spices. Boil gently for 5 minutes. </p><p>Fill hot jars, leaving 1/2 inch head space. Process 10 minutes for 1/2 pints, 15 minutes for pints. </p><p>Makes 5 cups. I can not stop eating this when I open a jar. Yummy!</p><p>Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.</p>