MANGO CHUTNEY

Recipe taken from Jams, Preserves & Chutneys by Marguerite Patten

12oz onions finely chopped
1½lb mango (weight stoned and peeled - usually 2)
1lb cooking apples (weight peeled and cored)
2tsp pickling spices
½ pint white wine vinegar
1 orange
1¼lb sugar

Put onions into pan
Cut approx 2/3 of mango and all apples into small dice, add to onions.
Cut remaining mango into larger dice and set aside.
Tie spices in muslin and add to pan with the vinegar
Simmer gently until onions and fruit are getting soft.
Grate zest of orange finely, halve and squeeze juice; add both zest and juice to pan, along with remaining mango.
Cook for 5 mins
Add sugar and stir over low heat until dissolved, the boil steadily until consistencey of a soft jam.
Remove spices.
Allow to cool for approx 10 mins then stir to evenly distribute fruit pieces.
Spoon into hot jars and seal down.