Makes 3 pints; The perfume of mangoes and the fire of chiles combine
to create a wonderful chutney.
Boil vinegar and sugar 5 minutes.
- 2 1/4 C cider vinegar
- 3 1/2 C sugar
- 2 T chopped ginger root
- 2 small dried red chiles, seeded and chopped (optional)
- 1 clove garlic minced
- 1 1/4 t salt
- 4 C peeled and coarsely chopped half-ripe, firm mangoes
- 3 C raisins
Add gingerroot, chiles, garlic and salt.
Cook 10 minutes longer.
Add mangoes and raisins.
Cook over low heat until mixture thickens to desired consistency.
Pour into hot sterilized jars and seal.