This is a tangy mango chutney that can accompany curried bean stews, poultry, pork, and fish. It's a great sauce to balance out spicy and savory dishes.This recipe makes a large batch and so can freeze, can, or share some of it if you don't use it all up right away. It's easy enough cut this recipe in half, but I think you'll wish you'd made more of it.To can the chutney: Clean the jars and lids in boiling water. Fill the jars with chutney, place the top on, and fully immerse the jars in boiling water for 10 minutes. Store and use within a year.To freeze the chutney: Place the chutney in a jar or other container with a lid, leaving at least 1/2 inch of space at the top. Cool the chutney before placing it in the freezer. Use within a few months.
Place the apples, mangoes, pepper, onions, raisins, honey, ginger, and vinegar in a large saucepan.
Bring the saucepan mixture to a boil and then reduce it to a low, steady boil, and cook for about 30 minutes, or until the fruit is soft and the mixture is thick. Stir occasionally. Add water if necessary to continue cooking.
Blend in the lemon juice, curry powder, nutmeg, cinnamon, and salt and cook for about 5 more minutes.
Cool and store in the refrigerator for a few weeks, or you can freeze or can the chutney.