A little while back, I lucked across a green-grocer selling well ripe mangoes by the case for $10, and loose cherry tomatoes for $1/kg. I knew I had a bit of cooking time, so mango tomato chutney was the plan. I don't actually have an existing recipe, so I went wandering. Lots of the online ones have onion, which is a no-no. But I found one that was a good enough basis (from All Recipes Australia) and worked from that.

I used 1 kg of cherry tomatoes, chopped in half; about 8 cups of chopped mango; a chunk of fresh ginger, grated; 1/2 cup panera (palm sugar); some amount of white vinegar. These were all put in the slow cooker pot to sit overnight with a couple of cassia sticks (because I was out of cinnamon) and a handful of cloves. Then it was cooked for ~6 hours

I estimated that I was making about twice the quantity of that recipe, so I aimed to double everything except the sugar. As it was, I either shouldn't have doubled the vinegar, or should have doubled the sugar. Either way, while it is tasty, it is just a bit too sour to eat much of at a go (although it goes really well on pasta), and it didn't quite set. This latter issue may also be related to the ripeness of the mangoes, because they were very very ripe. Or I should have taken the lid off the slow cooker sooner, so that there was greater evaporation (I took it off for the last hour or so).