Mango Chutney
3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups granulated sugar
1 cup finely chopped onion
1/2 cup golden raisins
1/2 cup white vinegar
1/4 cup finely chopped peeled gingerroot
1 Tbsp lemon juice
2 tsp curry powder
1/2 tsp each: ground nutmeg, cinnamon, and salt
Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and
gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over
high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until
fruit is tender and mixture is thickened, stirring occasionally. Add lemon
juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1
cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15
minutes for pint (500 mL) jars as directed
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