Mango And Port Chutney - cooking recipe

Ingredients

4 medium mangoes, peeled and coarsely chopped (1.7kg)
3/4 cup port wine
2 large white onions, chopped finely (400g)
1 cup coarsely chopped raisins (170g)
2 teaspoons grated fresh ginger
2 fresh Thai red chili peppers, chopped finely
2 cups sugar (440g)
3 cups malt vinegar
2 teaspoons yellow mustard seeds

Preparation

Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
Spoon hot chutney into hot sterilised hars; seal while hot.
Storage- In cool, dark place for about 6 months, refrigerate after opening.