Recipe Archives->Preserving->Mango Chutney 14

Mango Chutney
Makes 8 half-pints.

1 cup distilled white vinegar
3 1/4 cups sugar
6 cups green mango slices (about 10 medium)
1/4 cup freshly grated ginger root
1 1/2 cups seedless raisins
2 chili peppers (seeds removed), finely chopped
1 clove garlic, finely chopped
1/3 cup sliced onion
1/2 tsp. salt

Boil vinegar and sugar 5 minutes.  Add remaining ingredients and
cook about 1/2 hour, or until thick and of desired consistency.
Pack into hot, sterilized jars.  Seal.  Process 5 minutes.

Printable version: mango-chutney14.txt.