6 firm half-ripe mangoes, peeled and thinly sliced
1 cup cider vinegar
1 cup packed light brown sugar
2 tablespoons minced garlic
1 2-inch fresh ginger, peeled and thinly sliced
1 tablespoon cayenne pepper salt and freshly ground pepper

In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated.

Submitted by: Vikas Khanna