• 1 quart cider vinegar
  • 2 pounds sugar (1 pound can be brown sugar if you like)
  • 8 ripe but firm mangos (9 if they
  • are small), peeled and cut from
  • the seed in small pieces (about ½-Inch cubes or smaller)
  • 2 Large (or 4 small) regular onions, chopped fine
  • 2 tablespoons commercial pickling spices tied tightly in roomy cheesecloth bag. (The spices expand in cooking and the sugar-vinegar mixture should be able to circulate through the spices, but the spices should not escape into the chutney itself.)
  • 2 large (or 3 small) cloves garlic, peeled and diced finely
  • 1 teaspoon crushed, dried red pepper flakes. (Do not put these in the pickle-spice bag.)
  • 2 cupe raisins
  • 2 ounces fresh ginger root (or ½ cup chopped preserved ginger).
  • Fresh ginger root should be peeled and diced finely.
  • 1 small jar pimentos drained and diced finely (this for color)
  • 1 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • Directions

    Combine vinegar, sugar and mangos in a large enamel pot until fruit is soft. Add other ingredients and simmer for 30 minutes or longer stirring often with a wooden spoon, until mixture is thick. Fill sterilized jars with hot mixture and seal immediately. Allow to cool. Clean jars if some of the mixture has spilled over the sides while filling them. Store refrigeration not necessary unless a jar has been opened.

    Yield: Eight to ten 8-ounce jars

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