Mango Chutney

• 6 medium mangoes
• 2 large onions, diced
• 12 cup chopped dried fig
• 12 cup sultana
• 1 cup port wine
• 2 small red chilies, finely chopped
• 1 tablespoon fresh ginger, grated
• 2 cups sugar (not castor)
• 3 cups apple cider vinegar

1. Slice mangoes along either side of the stone then cut the flesh in a criss-cross pattern.
2. Fold out and remove flesh cubes.Discarding the skin and stone of each mango.
3. (or just cube the mangoes!
4. ).
5. Combine mango flesh and all remaining ingredients in a heavy-base saucepan.
6. Place over a low heat and cook gently, stirring constantly until the sugar has dissolved.
7. Allow the mixture to come to the boil then reduce the heat and simmer, uncovered, for 1 1/2 hours or to 2 hours (or until the chutney thickens.
8. ).
9. Wash the jars in hot soapy water, rinse very well and place the jars in a warm oven until completely dry.
10. Remove the jars with gloves (they will be hot) and immediately spoon chutney into the sterilised jars.
11. When chutney is cold seal jars with lids.

mangoes, onions, sultana, port wine, red chilies, fresh ginger, sugar, apple cider vinegar

Taken from www.food.com/recipe/mango-chutney-191312 (may not work)