Mango Chutney

There is a price war going on  in the shops at the moment with fruit and veg, a lot of the supermarkets are doing 5 items of fruit and veg for 49 cent. Last week it was mango's. On Monday my local veg shop had boxes upon boxes of mango's for 29 cent so I bought 4 to make chutney.
It is very easy you just need to start the night before.

4 mango's, peeled, de-stoned and roughly chopped up, put into a bowl sprinkle with plenty on salt, toss around, cover and leave overnight.
Next day put the mango in a colander and rinse well. Set aside.

Put 
450g caster sugar,
600ml White wine vinegar
2 cooking apples, peeled, cored.and roughly chopped,
1in piece of root ginger peeled and grated.
4 peeled and grated garlic cloves,
1tbsp English mustard,
1tbsp Cayenne pepper.
Heat gently, stirring to dissolve the sugar.
Bring to the boil and add the mango.
Simmer gently giving it a good stir every now and then to stop it sticking to the bottom of the pot.  It should take between 30 to 40 minutes to get  lovely and thick.
Like all chutneys it is ready when you can draw you wooden spoon across the pot and it slowly refills the gap.
Spoon into sterilised jars and leave for about 3 weeks to mature.
It will keep for a year unopened.

NOTE, 
When you start to heat the pot with the vinegar it will smell quite strong, this will pass as it all blends together.