8 cups chopped Mangoes 2 cups Apple cider vinegar 1 cup Raisins 1 small finely chopped Onion 3 cloves minced Garlic 1 teaspoon grated Ginger 2 small dried Hot Red Chilies 1/2 cup firmly packed Brown sugar
In a 4 to 5-quart kettle, combine the mangoes, apple cider vinegar, raisins, onion and garlic. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender, about 20 minutes.
Blend in grated fresh ginger and 2 small dried whole hot red chilies, coarsely chopped. Continue simmering, uncovered, stirring occasionally for about 15 to 20 more minutes.
Immediately ladle chutney into hot sterilized 1/2- pint canning jars. Wipe rims clean and top with scalded lids, then screw on bands. Let cool and test for seal. Store in a dark cool place.
If you are not canning it, then store in bottled jars in the refrigerator.