Mango-Apple Chutney

Ingredients

• 2 apples, peeled, cored, and chopped (or peaches)
• 3 large mangoes, peeled and chopped
• 1/2 medium sweet red pepper, chopped
• 1 1/2 cups sugar
• 1 cup onion, finely chopped
• 1/2 cup golden raisin
• 1/2 cup white vinegar
• 1/4 cup gingerroot, peeled and grated
• 1 tablespoon lemon juice
• 2 teaspoons curry powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Directions

1. 1

   Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large 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.

2. 2

   Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

3. 3

   Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.