1 cup (250 ml) cider vinegar

1 cup (250 ml) brown sugar, firmly packed

1 1/2 cups (375 ml) pearl onions, peeled

1 tablespoon (15 ml) allspice

3 or 4 mangoes, peeled and diced

1 red pepper, diced

2 celery stalks, diced

1/3 cup (75 ml) raisins

3 tablespoons (45 ml) fresh ginger, grated

2 cloves garlic, finely chopped

Grated zest and juice of 1 orange

1 pinch ground cloves

1 pinch cayenne pepper

Salt and pepper

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.

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.

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.

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