2 lbs. half-ripe mangoes
10 c. water
6 cloves garlic
2 1/2 c. vinegar
4 oz. raisins
4 tbsp. salt
2 oz. fresh ginger root
1 lb. sugar
1/2 tbsp. chili powder
1 1/2 tbsp. garam masala

Peel and cube mangoes. Make brine from the salt and water and soak mango pieces in it overnight. Next day, drain well and dry. Peel ginger and garlic and chop very finely.

In a heavy glass or enamel pan, dissolve the sugar in the vinegar, bring to a boil and simmer 15 minutes. Add mangoes, ginger and garlic and cook for another 15 minutes, stirring constantly, before adding the remaining spices and raisins. Cook until the mixture thickens, remove from heat, cool and bottle in airtight, sterile jars.