We're not going to tell you how many shopping days there are until Christmas; that's too scary. But if you decide to take some time today for a family Christmas gift project, you'll be grateful a few short weeks from now.

Mango chutney is a treasured gift among Islanders, but free local mangoes are becoming scarce and, anyway, if you didn't snag your half-ripe mangoes last summer, auwe! But you can make an almost equally delicious chutney, with a fruit that's widely available: apples.

So gather your helpers and get started on the to-do list: Check the cupboard for ingredients. Make a shopping list and run to the store. Find or buy jelly jars — you need eight (8-ounce) jars for this recipe — and equipment. Then start a production line of chopping and measuring. Recipe may be doubled or tripled.

At the store, select a mix of tart cooking apples (i.e., Braeburn, Cortland, Criterion, Gravenstein, Granny Smith, Jonagold, Pippin, Rome, Winesap) preferably new-crop. Three medium apples weigh about 1 pound and produce about 3 cups of sliced fruit.

APPLE CHUTNEY

• 1 quart cider vinegar
• 10 cups peeled, sliced cooking apples
• 2 pounds brown sugar
• 1 cup chopped onion
• 1 1/2 cups raisins
• 1 cup sliced dried figs, persimmons or prunes
• 2 tablespoons salt
• 2 tablespoons ground ginger
• 2 tablespoons mixed pickling spice, tied in a piece of cheesecloth
• 1 teaspoon cayenne pepper (optional)

Pour vinegar into large nonreactive kettle (stainless steel or nonstick). Slice peeled apples into vinegar so they won't discolor. Combine remaining ingredients in pot, and stir to combine. Bring slowly to a boil over medium heat, stirring frequently. Reduce heat and simmer slowly, uncovered, for 2 hours, stirring occasionally.

Clean and sterilize jars and lids, pack chutney, process in boiling water bath 10 minutes (see tips, left). Unsealed jars may be stored in your refrigerator and will last for months.

Makes 8 (8-ounce) jars.

Reach Wanda A. Adams at wadams@honoluluadvertiser.com.