Mango Chutney recipe

4 servings

3 cups distilled white vinegar

6 cups white sugar

6 cups brown sugar

1 teaspoon ground cinnamon

2 teaspoons ground ginger

4 teaspoons ground allspice

1 teaspoon ground cloves

2 teaspoons ground nutmeg

5 small red hot chile peppers, seeded and chopped

1 teaspoon kosher salt

2 large onions, chopped

3 cloves garlic, chopped

1 cup golden raisins

1 cup raisins

1/2 cup fresh ginger root, chopped

16 cups sliced, semi-ripe mangos

1/2 cup sliced almonds (optional)

In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt.

Bring to a boil; boil for 1/2 hour.

Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.

Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour.

Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.