16 mango, 1/2 hard & green, keep pieces fairly lg. & long
6 lg. onions
1 1/4 qts. cider vinegar
1 c. lime juice
2 lbs. light brown sugar
1 tsp. dry hot pepper
1 tbsp. whole mustard seed
1 tbsp. whole celery
1 tbsp. ground cinnamon
1 1/2 tsp. ground cloves
1 tbsp. ground allspice
1/2 tbsp. ground ginger

FIRST DAY: Mix vinegar, sugar, hot pepper, spices, onions and mango. Heat to boiling. Cover. Let stand overnight.

NEXT DAY: Add lime juice and 1 cup raisins. Simmer 4 to 5 hours until mango pieces turn color and become transparent. Place in hot sterilized jars. Makes about 22 1/2 pints.