Peel, slice and chop the mangoes. Peel, core and chop the pears and apples and put them in a preserving pan with the mangoes, sugar and vinegar. Using a mortar and pestle or an electric grinder, ﬁnely grind all the spices and add them to the pan with the salt. Heat gently, stirring occasionally, until the sugar has dissolved completely. Bring the mixture to the boil, then reduce the heat and simmer for 2–2 1/4 hours, or until the mixture is reduced by a quarter. The chutney should be thick and pulpy with no excess liquid in the pan.
Remove the pan from the heat and spoon the chutney into clean, warm, dry jars. Cover immediately with vinegar-proof lids. When the chutney is cold, label and date the jars and store in a cool, dry, airy cupboard for two to three months before using.