Delicious Spicy Mango Chutney

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 ¼ teaspoons 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 to 20 more minutes.

Immediately ladle chutney into hot sterilized ½- 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.