To sterilize the jars
Wash the jars and lids with warm soapy water and rinse (see Cook’s Note 1).
Turn on the oven to 140°C/275°F/Gas Mark 1. Fan Oven 120°C.
Place the jars and lids upside down onto the oven racks and leave until required.
To make the chutney
Peel and roughly slice the mango away from the stone. Chop the sliced mango into small chunks and place in a bowl, sprinkle with the salt. Peel, core and chop the apples into small dice.
Place the ginger, cider vinegar, sugar, lime juice and zest into the 3-ply Stainless Steel Preserving Pan.
Over a low to medium heat stir the contents of the pan until the sugar has dissolved.
Add the mango, apple, chopped chillies, onion seeds, cumin powder, cardamom seeds and the bay leaves.
Bring the contents to a boil stirring from time to time.
Once boiling, reduce the heat to low and simmer for 1-1¼ hrs until reduced and sticky.
Stir occasionally at the beginning but more frequently towards the end of the cooking time.
Ladle or spoon the chutney into the warm, sterilized jars.
Never pour hot chutney into a cold jar as this may cause thermal shock and result in the jar breaking.
Put on the lids and leave to cool before labelling and storing in a cool dry place.
Once opened store in the refrigerator and use within 1 month.
Sterilizing the jars. If using jars of various shapes and sizes jars add a few extra to be prepared. To sterilize a jar quickly wash and leave very wet, microwave on full power for 1 minute. Why not try mixing a good spoonful of chutney with some mayonnaise, a dash of curry paste, fresh coriander and some cooked chicken meat to make a tasty sandwich or jacket potato filling?