Prep time: about 2 hoursMakes 1 quart of chutney
2 pounds ripe mangoes, peeled, stone removed and diced2 pounds ripe papaya, peeled with seeds removed and cut into chunks
½ red onion, chopped
2 chilies, one red, and one green, seeds removed and finely chopped
1 cup fresh Florida orange juice
2 teaspoons curry powder
2 cups brown sugar
1 tablespoon honey, preferably local honey
1/2 cup red wine vinegar
1 tablespoon kosher salt
11/2 teaspoon Dijon mustard
1 teaspoon lemon juice
Put all of the ingredients, except for the mustard and lemon juice, in a large pot and bring to a boil, about five minutes.
Once contents in pot are boiling, turn heat to medium for one hour, then simmer for an additional thirty minutes.
Keep on the stovetop for up to 2 hours total, or until the consistency of the chutney resembles marmalade; stir in the Dijon mustard and lemon juice last; mix thoroughly, turn off stove and let cool. Transfer to clean, warm jars and seal or serve immediately.