Mango-apricot chutney

Ingredients for 5 servings:

• 5 mangoes
• 600 g apricot(s)
• 1 banana(s)
• 150 g sultanas
• 400 g onion(s)
• 5 cloves garlic
• 2 Pepper, red
• 35 g ginger
• 400 g sugar
• 300 ml apple cider vinegar or white balsamic vinegar
• 1 tsp, heaped salt
• 2 tbsp yellow mustard seeds
• 1 tsp, leveled cumin
• 1 tsp, heaped turmeric
• 1 tsp cinnamon powder
• tsp clove powder

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes

Dice the mangos, apricots, banana, and onions. Finely chop the peppers and ginger. Crush the garlic and place everything in a large saucepan. Add the sultanas, vinegar, sugar, and spices, and let it steep for a few hours. Bring to a boil and simmer on low heat for 1 hour, until the chutney has the consistency of jam. Stir frequently to prevent sticking. Season with salt and pour hot into jars with twist-off lids. The chutney will keep unopened for one year. Store opened jars in the refrigerator.