Mango Chutney

12 ripe mangoes (peeled and diced)
12 apples (peeled and diced)
3 red peppers (seeded and diced)
4 cups of onions (diced)
1 cup of ginger (minced in the food processor)
4 cups of sugar (I cut it in half)
1 cup of golden raisins
2 cups of white vinegar
4 tablespoons of lemon juice
8 tablespoons of curry powder
2 teaspoons each of nutmeg, cinnamon and salt

Combine everything in a large pot. Bring to a full boil on high and then reduce heat to medium-low and simmer for between 40-60 minutes (everything still looks whole but, the mixture is thicker). You can decide how you want yours to look).
Prepare canning jars (I got 21 – 1 1/2 cup jars and 3 – 1/2 cup jars). I boil the jars and lids for at least 5 minutes and then fill them hot. Put them in your canner – cover with water – bring to a boil for 20 minutes. I reuse my rings but, never snap lids because I find it difficult to get them to seal.
We eat this with nachos – on rice…on lamb or burgers – on fish or chicken…yum!!

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