4 large brown onions, chopped
4 tablespoons chilli flakes
2 tablespoons coriander seeds
1½ tablespoons salt
¼ cup olive oil
4kg tomatoes, roughly chopped
2kg mangoes, peeled and roughly chopped
4 cups sugar
2 cups red wine vinegar
1. Heat oil in a large pan over medium heat. Cook the onions, chilli flakes, coriander seeds and salt until onion is soft (about 15 mins).
2. Meanwhile, roughly chop the tomatoes and mangoes. Add them to the pan and bring to the boil for 30 mins, or until the mix starts to reduce.
3. Add the sugar and vinegar and bring to the boil. Simmer for about 1½ hours, stirring occasionally, until thickened and reduced.
4. Spoon hot chutney into sterilised jars and seal.
Recipe adapted from www.emeraldandella.com.au/blog/2016/11/spicy-tomato-mango-chutney/