Mango and Port Chutney

This is in answer to a question on the threads, I have not made it.

• Ready In: 1 hr 50 mins
• Yields: 5 cups

Ingredients

• 4  medium mangoes, peeled and coarsely chopped (1.7kg)
• 3⁄4 cup port wine
• 2  large  white onions, chopped finely (400g)
• 1  cup  coarsely chopped raisins (170g)
• 2  teaspoons  grated fresh ginger
• 2  fresh  Thai red chili peppers, chopped finely
• 2  cups sugar (440g)
• 3  cups malt vinegar
• 2  teaspoons yellow mustard seeds

Directions

1. Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
2. Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
3. Spoon hot chutney into hot sterilised hars; seal while hot.
4. Storage- In cool, dark place for about 6 months, refrigerate after opening.