Mango Chutney

• 5 cups (1175 ml) sugar
• 4 cups (950 ml) vinegar
• 12 cups (2825 ml) firm mangoes, peeled and sliced
• 1/2 cup (125 ml) grated gingerroot
• 1 to 4 chile peppers, seeds removed
• 1 clove garlic, minced
• 1 cup (225 ml) seeded raisins
• 1 cup (225 ml) seedless raisins
• 1 cup (225 ml) currants
• 1 large onion, coarsely chopped
• 1 tsp (5 ml) salt

1. Boil sugar and vinegar together for 5 minutes; add mangoes and remaining ingredients.
2. Cook over moderate heat for about 1 hour or until thick and of desired consistency; stir frequently.
3. Pour into sterilized glass pint jars to about 1 inch to edge of rim and seal with sterilized lids and rings.
4. Hot water bath for 30 minutes.
5. Check with your local home extension office for pressure canning times or any recent corrections for hot water bath times for the fruit used.

sugar, vinegar, mangoes, gingerroot, chile peppers, clove garlic, raisins, raisins, currants, onion, salt

Taken from online-cookbook.com/goto/cook/rpage/000D5D (may not work)