Summary

Ingredients

• 5 mango (s)
• 600 g apricot (s)
• 1 banana (s)
• 150 g sultanas
• 400 g onion (s)
• 5 cloves garlic
• 2 hot peppers, red
• 35 g iner
• 400 g suar
• 300 ml apple cider vinegar, or white balsamic vinegar
• 1 teaspoon, heaped salt
• 2 tablespoon mustard seeds, yellow
• 1 teaspoon, leveled cumin
• 1 teaspoon, heaped turmeric
• 1 teaspoon cinnamon powder
• clove Teaspoon powder

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Instructions

1. Cut the mangoes, apricots, banana and onions into small cubes. Finely chop the peppers and ginger. Squeeze the garlic and put everything in a large saucepan. Add the sultanas, vinegar, sugar and the spices and let everything steep for a few hours.
2. Then bring to the boil and simmer on a low heat for 1 hour until the chutney has the creamy consistency of jam. Stir often so that nothing begins to stick. Season with salt and fill hot into glasses with twist-off lids.
3. The chutney can be kept for one year if unopened. Store opened glasses in the refrigerator.