Tomato Mango Chutney

One kilo of tomatos had to leave the kitchen one way or the other. They were harvested the beginning of the week and needed a purpose.
Most of the smaller ones in the bowl I have eaten over the last days- there are 3 more bowls full of them. I just came inside after watering the tomato plants and plucked an other 550 g off the vines.
I found this recipe on a LIDL site. But I adjusted it a bit.

Recipe for 5 jars:
1 kg tomatoes
2 ripe mangos
300 g onions
2 cloves of garlic
1 red fresh hot chili
30 g ginger
2 tsp coriander seeds
2 tsp mustard seeds
1 tbsp rapeaeed oil
50 ml white balsamic vinegar
60 g dark muscovado sugar
90 g light brown sugar
6 drops tabasco
Salt and pepper
1 tsp citric acid

Chop onions, garlic, chili and ginger.
Heat the oil and let the seeds pop, chuck in the 4 things above.
Let the onions get a bit soft.
Peel and destone the mango and cut it into small pieces.

Cut the tomatos into the same size.
Pour that into the pot.
Stir and add sugar and vinegar and some salt and pepper.
Cook for 30 min, add the citric acid and cook for 20 min more.
Fill them into clean jars.