Mango Chutney

Recipe Ingredients

8 cups	1168g / 41oz	Chopped mangoes or peaches
2 cups	474ml	Apple cider vinegar
1 cup	160g / 5.6oz	Raisins
1 cup	62g / 2.2oz	Onion - chopped finely (small)
3		Garlic - finely minced
		OR pressed
1/4 teaspoon	1.3ml	Ground ginger*
2		Dried hot red chiles*
1/2 cup	80g / 2.8oz	Firmly packed brown sugar

Recipe Instructions

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 tsp 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.

Source:
Linda Ferrari, "Canning and Preserving"

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