Lynn's Raisin Mango Chutney
8
c Chopped mangoes or peaches
2 c Apple cider vinegar
1 c Raisins
1 sm Onion, chopped finely
3 lg Cloves garlic, finely minced or pressed .
1/4 ts Ground ginger*
2 Whole dried hot red chiles*
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).
*Blend
1 teaspoon grated fresh ginger or 1/4 ts 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.
One thing only I know, and
that is that I know nothing.