Peel the mangos and cut the flesh of the fruit from around the middle stone. Chop the fruit into cubes, there might not be much uniformity from the flesh cut close from the stone. Set aside.
In a large preserving pan toast the cloves, cardamom seeds, coriander seeds, black peppercorns and mustard seeds over a low heat for a minute or so to release their fragrance.
Add the diced onions, sugar, vinegar and chillies to the pan, bring to a gentle simmer and cook through for about 10 minutes.
Add the mango, nutmeg, ginger and the zest of both of the limes. Bring to a boil, then simmer for about 20 minutes until the mixture is jam like.
Juice the limes then stir through the chutney for the last couple of minutes of cooking.
Decant into sterilised jars.
Adapted from Diana Henry’s Very Hot Mango Chutney in ‘Salt Sugar Smoke’
The chutney is best left for at least 4 weeks for the flavour to mature.
To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
The chutney will keep up to a year if stored in a cool dark place.