South Seas Chutney

• 450 g onions, chopped
• 300 ml raspberry vinegar
• 300 ml white wine vinegar
• 3 mangoes, peeled and chopped
• 1 (432 g) can crushed pineapple with juice
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground coriander
• 1 tablespoon ground ginger
• 1 teaspoon ground cumin
• 12 teaspoon ground cloves
• 12 teaspoon ground allspice
• 2 teaspoons lime juice
• 50 g sultanas
• 1 teaspoon salt
• 450 g demerara sugar
• 25 g sliced almonds

1. Gently cook the onion in the vinegars for 5 minutes.
2. Add the mangoes, pineapple with juice, ginger, spices and lime juice and cook until soft - about 45-60 minutes.
3. Add the sultanas and salt and cook for a further 15 minutes.
4. Add the sugar and cook until reduced and the mixture has a jam-like consistency.
5. Add almonds and stir.
6. Spoon into hot sterilised jars and seal down.
7. Allow jars to cool before labeling.
8. Store 6-8 weeks before using.

onions, raspberry vinegar, white wine vinegar, mangoes, pineapple, fresh ginger, ground coriander, ground ginger, ground cumin, ground cloves, ground allspice, lime juice, sultanas, salt, demerara sugar, almonds

Taken from www.food.com/recipe/south-seas-chutney-194963 (may not work)