Knox Unflavoured Gelatine

MANGO PINEAPPLE CHUTNEY
Prep: Cook: Chill:	10 mins 20 mins overnight		Sprinkle gelatine over cold water in a large saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Add mangos, onion, red pepper, raisins, vinegar, sugar, reserved pineapple juice, cinnamon sticks and ginger. Bring to a boil; reduce heat and simmer, covered, 15 minutes; stir occasionally. Remove from heat. Discard cinnamon sticks. Cut pineapple chunks into smaller pieces; stir into hot mixture. Spoon into sterilized jars; cool slightly. Cover and refrigerate overnight until set. Will soften at room temperature. Store up to 4 weeks in refrigerator or 1 year in freezer.
Chutneys are served traditionally as a meat accompaniment. This one is wonderful with pork or chicken dishes.
1 1/4 cup 2 1 1 1/2 cup 1/4 cup 1 2 1 tsp	pouch Knox^� Unflavoured Gelatine cold water medium mangos, peeled, chopped (about 2 cups/500 mL) medium onion, peeled, chopped medium sweet red pepper, seeded, chopped each: raisins, cider vinegar packed brown sugar can (14 oz/398 mL) pineapple chunks in their own juice, drained (reserve) cinnamon sticks ground ginger	1 50 mL 2 1 1 125 mL 50 mL 1 2 5 mL
Makes about 5 cups (1.25 L).