Exotic Chutney

Can be prepared 1 to 2 days in advance and stored in an airtight canning jar.

Remove the peel from the mango and papaya. Cut mango flesh from the pit. Cut papaya in half, remove seeds and cut flesh into cubes. Remove peel from onion and cut into coarse pieces. Rinse lime hot, quarter and cut into 3 mm thick slices. Cut chili pepper into fine rings. Place in a frying pan with the remaining ingredients and bring to the boil. Reduce the heat to low and simmer for forty minutes with the lid on. Stir again and again.

Add a little water as needed.

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