Mango Chutney En Masse

Makes 3 litres, hence the preparation time! I made so much that I froze half of it. Mangos were on special at the supermarket so I thought I'd give it a go. I hadn't realised that mangos were such slippery fruit to peel and core! I worked out in the end that if I used a potato peeler and left a ring of peel around the outside to hold on too until last, I didn't drop them so often! hee! hee! hee! I'd never made this before and must admit that I did impress myself! And my family so it must be good!

• Ready In: 3 hrs
• Yields: 3 litres

Ingredients

• 600  ml cider vinegar
• 150  ml red wine vinegar
• 100  ml  balsamic vinegar
• 700  g brown sugar
• 200  g caster sugar
• 1  lemon, juice and zest of
• 2  kg mangoes, stoned and diced
• 300  g dates, stoned and chopped
• 300  g raisins
• 400  g onions, diced
• 12  garlic cloves, crushed
• 2  teaspoons ginger, grated
• 3  red chilies, deseeded and sliced
• 2  teaspoons nutmeg, grated
• 2  teaspoons salt
• 1  cinnamon stick

Directions

1. Put vinegar, sugar, lemon juice and zest into a heavy bottomed pan.
2. Stir until the sugar is dissolved and bring to the boil.
3. Stir in all the other ingredients and bring back to the boil.
4. Reduce to a medium heat and cook gently, uncovered for 1 ½ to 2 hours until thick – stirring occasionally.
5. Test the chutney is ready by dropping a teaspoon of the liquid onto a chilled saucer. As it cools, it should begin to set and will wrinkle slightly and remain in two halves when you draw your finger through it.
6. Discard the cinnamon stick.
7. Ladle into warm, sterilized jars.
8. Enjoy!