Peel the mangoes and the apples, dice. Peel the garlic. Pour all the ingredients in a stewpot, rolling the cloves and the garlic in a muslin cloth beforehand. Cook over a moderate heat like a jam, allowing for 1 hour of cooking once brought to a boil, and stirring now and then. Slowly fill the jars with the very hot chutney and seal immediately. It keeps for at least 2 months in the refrigerator.
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For 5 jars of 3/4 lb each:
3 mangoes
1 2/3 lbs tart apples
1 1/4 cups brown sugar
2 cups wine vinegar
1/4 lb currants
1/4 lb sultanas
1/3 lb candied ginger
1/3 lb candied citron peel
1 ginger root
2 cloves garlic
hint chili paste
3 oz mustard seeds
4 cloves
salt
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15
mn
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75
mn
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This chutney is an indispensable garnish of every curry.
