6 lbs. mangos, peeled
4 lbs. peeled apples or pears, or combine, as desired
1 qt. cider vinegar
5 lbs. white sugar
15 oz. raisins
10 garlic cloves, pressed
1 1/2 c. finely chopped green pepper
2 limes, juice and grated rind
1 lg. onion, finely chopped
1/3 c. candied ginger, cut in strips
2 tbsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. allspice
1 tbsp. mustard seed
1/2 tsp. cayenne pepper

Cut fruit into small pieces or slices. Put vinegar and sugar into a large pot, bring to a boil, add fruit and other ingredients. Simmer approximately 2 hours, or until fruit is tender and sauce thick. Stir carefully to prevent sticking. Pour chutney into hot, sterilized jars and seal. Wait 2 weeks to open. Delicious with meat, shrimp Creole, or over cream cheese as an hors d'oeuvre. Makes 8 to 10 pints.