Mango Chutney

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40 minutes Prep: 10 minutes Cook: 30 minutes

601 calories per serving view nutrition facts

Ingredients

8	cups	mangos	chopped
2	cups	apple cider vinegar
1	cup	raisins, seedless
1	small	onion	finely chopped
3	cloves	garlic	finely minced
1/4	teaspoon	ginger	ground
2	each	red chili peppers	whole, dried
1/2	cup	brown sugar	firmly packed

Directions

In a 4 to 5-quart kettle, combine all ingredients.

Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender (about 20 minutes).

Blend 1 teaspoon grated fresh ginger or 1/4 ts ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely chopped.

Continue simmering, uncovered, stirring occasionally, as mixture thickens, for about 15-20 more minutes.

Immediately ladle chutney into hot sterilized 1/2- pint canning jars.

Wipe rims clean and top with scalded lids, then screw on bands.

Let cool and test for seal.

Store in a dark cool place.

If you are not canning it, then store in bottled jars in the refrigerator.

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