3 half ripe mangos
2 tbsp. oil
1 clove garlic, crushed
1 piece ginger root, about 1 inch, peeled and chopped fine
1/2 tsp. salt
1/2 tsp. hot chili powder
1/4 tsp. cumin
1 1/4 c. vinegar
1/2 c. seedless raisins
1 tbsp. lemon juice
1 3/4 c. packed light brown sugar

This recipe makes about 52 ounces, sufficient to fill three 12 ounce jars plus two 8 ounce jars.

Peel and cut 1/8 inch thick slices from mangos. Try not to include fibrous parts from around the pits. Heat oil in a large saucepan and mangoes, ginger, garlic, salt, chili powder and cumin. Cook gently for 2 minutes, stirring constantly. Add vinegar, raisins, lemon juice, and sugar. Bring to a boil and simmer, uncovered, for 40-45 minutes. Liquid should thicken and become syrupy and mangoes translucent.

Prepare jars and lids; keep hot. Ladle hot chutney into jars, leaving 1/4 inch head space. Release trapped air and put on lids. Process 10 minutes in a boiling water bath. Serve with meats, chicken or curry dishes.