Mango chutney

1 tbsp olive oil
1 oinon, finely chopped
2 cloves garlic, finely chopped
3cm piece of ginger, finely grated
1 cup sugar
1/3 cup rice wine vinegar
4 mangoes, cheeks removed and chopped
2 granny smith apples, peeled, quartered, cored and sliced
2 small red chillies, seeded, finely chopped
salt and pepper to season

1. Heat olive oil in a deep heavy based pan over a medium heat. Add oinon and cook for 4 minutes or until softened. Add garlic and ginger, and cook for 1 minute. Add sugar and vinegar, then stir until sugar is dissolved and mix comes to the boil.
2. Add mango, apple and chilli. Stir until combined and mix comes to the boil. Simmer for 20 minutes or until mix thickens and is reduced by a third. Season with salt and pepper, then remove from heat and cool. Spoon chutney into sterilised jars and process.