Mango Chutney

5 large mangoes, peeled and cut into chunks
1 1/2 cups cider vinegar
2/3 cup light brown sugar
1/3 cup granulated sugar
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1/4 cup finely chopped green pepper
1/4 cup fresh ginger, minced
1/2 cup lime juice
2 tsp. pickling salt
1 Tbsp. mustard seeds
1 Tbsp. dried chili flakes
2/3 cup dried apricots, chopped

Combine all ingredients in a stainless steel pot.
Bring to a boil over medium-high heat. Simmer on medium heat for 35 to 45 minutes or until thick, stirring often.
Remove from heat and ladle into hot, sterilized jars, leaving 1/2" head space. Wipe rims clean and seal according to jar manufacturer's directions.
Process in a boiling water bath for 10 minutes.

Makes 7 to 8 - 250 mL jars

Adapted from Well Preserved by Mary Anne Dragan, Whitecap Books