It starts like this:
|1 medium papaya, chopped; 1 red onion, minced; 1/4c lime juice; 1 1/4 c white vinegar; 1/2 jalapeno, minced; 1 mango, chopped; 2 tbsp mustard seeds; 2 tsp curry; 1/4c brown sugar.|
You cook this mix for half an hour or so, pretty much until you achieve a consistency you like. In the meantime, sterilize your jars.
Make sure they are dry and set them out to be filled.
So then take a small spoon and dole out the chutney into your little jars. Cover them and make sure it's on tight.
After a while you should hear the lids POP! That means they are sealed and should be safe for quite a while.
The batch turned out well, tasty and a lovely texture; I'm quite pleased. Now if I can just make it last until September.....