Mango Chutney

• 3 unripe mangoes (about 3 pounds total)
• 1/2 cup distilled vinegar
• 1/3 cup sugar plus additional to taste if mango is very sour
• 1 1/2 teaspoons salt, or to taste
• 1/4 cup raisins
• a 1-inch piece fresh gingerroot, peeled
• 2 fresh Thai (bird) chilies or 1 fresh jalapeno chili
• 5 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground turmeric
• 3-inch piece cinnamon stick
• 2 star anise
• 2 tablespoons corn or safflower oil

1. Peel mangoes and cut into 1/2-inch cubes.
2. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
3. Cut gingerroot into 4 pieces.
4. For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeno.
5. To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.
6. Heat a 4-quart heavy kettle over moderately low heat until hot.
7. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant.
8. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes.
9. Discard cinnamon stick and star anise and cool chutney completely.
10. Chutney keeps, covered and chilled, about 1 month.

unripe mangoes, distilled vinegar, sugar, salt, raisins, fresh gingerroot, fresh thai, garlic, ground cumin, ground coriander seeds, ground turmeric, cinnamon stick, anise, corn

Taken from www.epicurious.com/recipes/food/views/mango-chutney-14082 (may not work)