Fruit Chutney

Makes about 6 cups or more.

Sterilized about 7-8 medium jars before you start.

2 1/2kg (5 1/2 Pound) Fresh (6-12) ripe mangoes, stoned and sliced or you can use any soft fruit that's in your freezer or have a lot of the free or very cheap, (Peaches, Mangoes, and Nectarines, canned or dried apples, dried apricot to make up the amount. See note.
3 medium onions, finely sliced
2 cups dark brown sugar
2 cups white or cider vinegar
1 cup sultanas (soaked & drained)
1/4 cup grated fresh ginger or persevered ginger
3 cloves garlic, finely chopped or 2 tsp. jar garlic
2 tsp. black mustard seeds
2 tsp. yellow mustard seeds

Combine mangoes, onions, sugar, vinegar, currants, ginger, garlic and seeds in a small stockpot or large saucepan.
Cook over a low heat, stirring for about 5 minutes or until sugar dissolves.
Bring to the boil. Reduce heat.
Simmer, uncovered for 40 minutes or until the mixture begins to thicken.
Stir occasionally to prevent sticking.
Pour into dry, sterilized jars. Using a homemade jar funnel (cut off bottom of juice drink bottle, use the wide cut off end as the funnel.)
Seal immediately with canning jars seals cover (cello circles) and put on jar covers turning the jar upside down for five minutes, then right way up.
Label and store in cool, dry place for one month before using. Refrigerate after opening.
This chutney will keep for about six months and more if stored in the refrigerator after one month still sealed.

Note: Thaw all frozen fruits and cut into small pieces, soak and cook all dried fruit.
5 minutes in microwave (650W). (I found that this cuts down on cooking time a bit.)

I use this chutney when chutney ingredient is call for in recipe that I am making! I mainly use this when I make Curried Ground Beef & Rice.
Serve with Curries, barbecued meats or fish. It is also excellent spread on sandwiches filled with cheese and ham.

This recipe is the last one I made to use up all frozen mangos that I haven't eaten and found in the bottom of the freezer from last year. I have most of other ingredients in my pantry.

BREAKFAST Baked Beans on Toast Coffee
LUNCH Grilled Cheese with Mustard Toasted Slices Apple Coffee
DINNER Honey Mustard Chicken with Vegetables and Rice, Fruit, Coffee