This tangy chutney is amazing with all things Indian, eat with dals, currys, rice and flat breads.
Makes about 3 cups of chutney
Peel the mangoes. Cut the mangoes and peach into small 1/2 inch pieces.
In a saucepan fry the spices in the olive oil. When the mustard seeds stop popping stir in the mango and peach pieces.
Add all the remaining ingredients and bring to the boil. Reduce to a simmer and leave to cook uncovered for 90 minutes. The mixture should be quite thick and syrupy. Ladle into hot sterile jars and seal.
The chutney needs to sit for about 2 days before eating so that the flavours properly mix together.