Mango chutney (Canning and preserving)

            Chutneys are spicy preserves that combine fruits and vegetables with nuts and dried fruits. They are served with curries and as accompaniments to many other meat, fish and chicken dishes.

Makes 5 or 6 half-pints

• 2 cups mango, diced
• 2 cups apple, diced
• 1 onion, diced
• ½ cup green pepper, diced
• ½ cup golden raisins
• ½ cup sliced almonds
• 1 cup sugar
• 1 cup apple cider vinegar
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 1 teaspoon cinnamon
• ½ teaspoon salt

1. In a large, heavy saucepan, combine the sugar, vinegar, allspice, cloves, cinnamon and salt.
2. Bring to a boil, stirring constantly.
3. Add the mango, apple, onion, green pepper, raisins and almonds, cook about 30 minutes or until desired consistency, stirring occasionnally.
4. Laddle into hot jars leaving ½ inch headspace, clean rims, seal and process in a water bath canner for 10 minutes.

BON APPETIT