Mango Chutney Caribbean

• 2 anaheim chilies, roasted peeled and diced
• 2 hot chili peppers, seeded and minced (Scotch Bonnet or Habanero good)
• 2 cups apple cider vinegar
• 1 tablespoon salt
• 3 cups brown sugar
• 1/4 cup tamarind paste
• 4 mangoes, chopped
• 6 ounces raisins
• 1/2 teaspoon celery seed
• 3 teaspoons garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons lime juice
• 1/4 cup clove, whole
• 1 teaspoon cinnamon (I usually use more)
• 1 tablespoon mustard seeds

1. Combine peppers, vinegar, salt and sugar in a large pot.
2. Cook over medium heat until sugar dissolves.
3. Add remaining ingredients and bring to a boil.
4. Simmer, undisturbed for 4 hours.
5. Remove from heat, cover and set aside for 2 hours.
6. Refrigerate overnight.
7. OR
8. Can using safe technique.

anaheim chilies, hot chili peppers, apple cider vinegar, salt, brown sugar, tamarind paste, mangoes, raisins, celery, garlic, ginger, lime juice, clove, cinnamon, mustard seeds

Taken from www.food.com/recipe/mango-chutney-caribbean-451751 (may not work)