Mango Chutney

Instructions

1. 1

   In a saucepan, bring the vinegar and sugar to a boil. Simmer for 2 to 3 minutes. Add the onions and cook for 2 minutes.

2. 2

   Place the allspice in cheesecloth or a tea ball. Add to the saucepan with the remaining ingredients. Simmer gently for 20 minutes, stirring occasionally. Remove the allspice.

3. 3

   Pour the chutney into hot sterilized jars. Sterilize the filled jars in boiling water for 15 minutes to ensure a long shelf life. You can also freeze the chutney.