Mango Chutney

Lisa UK 09-23-99 1:53 PM

Mango Chutney

8 c Chopped mangoes or peaches
2 c Apple cider vinegar
1 c Raisins
1 small Onion, chopped finely
3 large Cloves garlic, finely minced or pressed
1/4 tsp Ground ginger or 1 tsp grated fresh ginger
2 Whole dried hot red chiles, coarsely chopped optional
1/2 c Firmly packed brown sugar

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). 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 refrigerator.

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