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Mango Chutney

['3 medium apples, peeled, cored, and chopped', '2 large mangoes, peeled and chopped', '1/2 medium sweet red pepper, chopped', '1 1/2 cups (375 mL) granulated sugar', '1 cup (250 mL) finely chopped onion', '1/2 cup (125 mL) golden raisins', '1/2 cup (125 mL) white vinegar', '1/4 cup (50 mL) finely chopped peeled gingerroot', '1 tablespoon (15 mL) lemon juice', '2 teaspoons (10 mL) curry powder', '1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt', '1/2 teaspoon ground cinnamon', '1/2 teaspoon salt']

1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
Serve with grilled or barbecued chicken parts.
Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
Makes 1/4 cup (50 mL).

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