Mango Chutney

425 g canned mangoes, drained
4 onions, chopped
2 green apples, peeled, cored and chopped
1 cup chopped dates
2 teaspoons dry mustard
I teaspoon curry powder
Half a teaspoon cayenne pepper (can be left out)
Half teaspoon ground ginger
5 cups white vinegar
2 cups brown sugar.

Place all ingredients except sugar in a large put. Bring to the boil.
Simmer, uncovered, for about an hour, stirring occasionally.
Add sugar. Stir over gentle heat until sugar dissolves.
Bring to the boil. Boil, uncovered, for 5-10 minutes.
Pour into hot sterilised jars. Seal, label and store in a cool place.
Keeps up to 12 months.