1kg Mangoes, under-ripe
1kg Peaches
2 Onions, chopped
6 Cloves Garlic, finely chopped
2 Limes, thinly sliced
1 Green Chilli, seeds removed and sliced
1 Tablespoon Ground Coriander Seeds
1 Teaspoon Cumin Seeds
1/2 Teaspoon Ground Cardamom
375g Chelsea Soft Brown Sugar
1 1/2 Cups Malt Vinegar
2 Teaspoons Salt

1 : Peel and slice mangoes, discarding seeds and peel, and slice peaches, discarding stones.
2 : Place the remaining ingredients in a large enamel or stainless steel saucepan and bring slowly to the boil, stirring until Chelsea Soft Brown Sugar dissolves. Reduce heat and simmer for 15 mins.
3 : Add mangoes and peaches to mixture and simmer until mixture is thick and the fruit tender, about 45 mins.
4 : Pour into warm sterilised jars and seal.