INGREDIENTS
450g mango chunks, cut into 2 cm pieces
450g pineapple chunks, cut into 2 cm pieces
1 tsp garlic paste
2 tsp ginger paste
5-6 pickled jalapeños, chopped
½ tsp ground coriander
¼ tsp ground cardamom
½ tsp allspice
¼ tsp ground cloves
½ cup brown sugar
½ cup red wine vinegar
½ cup water
Juice of a lemon
Salt to taste

METHOD
In a large pan, combine the mango, pineapple, pepper, garlic, ginger, jalapeños, and spices.
Next add the sugar, vinegar, water, and lemon juice.
Bring it to a boil, then simmer uncovered for 20 minutes, until the ingredients are tender and the sauce thickens.
Adjust any seasoning to taste, then remove from heat and allow to cool.
Once cooled, transfer the mixture to a sterilized, airtight jar.
Store it in the fridge; it will last for a month or more.