- 2 medium mangoes, peeled, cored and diced
- 14 small homegrown apples (or 4–5 large honeycrisp apples) peeled cored and diced then tossed with some lemon juice
- 1 medium purple onion, sliced
- 2 cloves garlic, minced
- 1 Tbsp freshly grated ginger
- 1/2 tsp turmeric
- 1 tsp yellow curry
- 1/2 tsp mustard powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp whole cloves
- Dash paprika
- Dash white pepper
- Pinch sugar for onions
- 1 Tbsp brown sugar
- 1 bay leaf
- 1 tsp lemongrass
- 1 tsp freshly ground coriander
- 2 lime leaves
- 1 Tbsp apple cider vinegar
- 1/4 cup vegetable stock
- 3 Tbsp olive oil
- 1 Tbsp butter
- Few drops of sesame oil
- 2 green onions chopped for finishing
- 10 x 3-ounce jars and sealable lids
- While chutney is cooking place jars and lids in a 225° F oven for about 20 minutes.
- In a medium pot drizzle in olive oil and place a pat of butter in.
- Drop in onions and saute for a few minutes.
- Season with salt, pepper, paprika, and sugar.
- Add a couple tablespoons of water to steam the onion a bit.
- Saute for an additional 2-3 minutes or until soft and transluscent.
- Throw in apples and mango.
- Add in garlic, ginger, turmeric, curry, mustard powder, cinnamon, nutmeg, whole cloves, sugar, bay leaf, lime leaves, lemon grass, coriander, mix well and finally pour in vegetable stock and apple cider vinegar.
- Toss in brown sugar and mix well.
- Cover slightly and cook on low heat for about 20 minutes,
- When done, finish with some sesame oil and fresh green onion, chopped.
- Take jars out of the oven and fill with chutney mixture.
- Seal jars with lids tightly and let cool.
- Ready to store.