1 Rinse jars (each about 250 ml) (each approximately 8 ounces) and their matching lids with boiling water, then leave upside down to drain on a kitchen towel.
2 Peel mango, cut into slices, about 1 cm (approximately 1/2 inch) thick around the pit. Cut slices into small dice.
3 Peel papaya and scoop out the seeds. Cut into bite-sized pieces.
4 Remove outer husk of cape gooseberries.
5 Peel the onions and cut into 1 cm (approximately 1-inch) dice. Peel and finely mince ginger root.
6 Rinse chile pepper and cut into very thin slices. (Remove seeds if you prefer less heat.)
7 Heat sugar in a pot, stirring, until it melts, then stop stirring and cook until caramel is light brown.
8 Add onions, ginger and chile. Stir in vinegar and apple juice and cook, stirring, until caramel has dissolved completely.
9 Add mango, papaya and gooseberries to pot. Simmer over low heat, stirring occasionally, for about 25 minutes. Season with salt and pepper.
10 Spoon hot chutney into prepared jars and secure lids. Let stand upside down for 5 minutes, then turn right sides up and let cool completely.
Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/). Chutney tastes best 2-3 months after preparation.