Mango Chutney En Masse

• 600 ml cider vinegar
• 150 ml red wine vinegar
• 100 ml balsamic vinegar
• 700 g brown sugar
• 200 g caster sugar
• 1 lemon, juice and zest of
• 2 kg mangoes, stoned and diced
• 300 g dates, stoned and chopped
• 300 g raisins
• 400 g onions, diced
• 12 garlic cloves, crushed
• 2 teaspoons ginger, grated
• 3 red chilies, deseeded and sliced
• 2 teaspoons nutmeg, grated
• 2 teaspoons salt
• 1 cinnamon stick

1. Put vinegar, sugar, lemon juice and zest into a heavy bottomed pan.
2. Stir until the sugar is dissolved and bring to the boil.
3. Stir in all the other ingredients and bring back to the boil.
4. Reduce to a medium heat and cook gently, uncovered for 1 1/2 to 2 hours until thick stirring occasionally.
5. Test the chutney is ready by dropping a teaspoon of the liquid onto a chilled saucer.
6. As it cools, it should begin to set and will wrinkle slightly and remain in two halves when you draw your finger through it.
7. Discard the cinnamon stick.
8. Ladle into warm, sterilized jars.
9. Enjoy!

vinegar, red wine vinegar, balsamic vinegar, brown sugar, caster sugar, lemon, mangoes, dates, raisins, onions, garlic, ginger, red chilies, nutmeg, salt, cinnamon

Taken from www.food.com/recipe/mango-chutney-en-masse-225612 (may not work)