1. Combine mango, apple, pepper, onion, sugar, raisins, ginger, and vinegar in a pan. Bring to a boil over high heat, then reduce heat and simmer gently for 20 minutes, stirring occasionally.
2. Add lemon juice, curry powder, nutmeg, cinnamon, and salt. Boil gently for an additional 5 minutes.
3. Ladle chutney into jars. If preserving, follow canning procedures and let cool completely. Yields 5 cups.