"A Hawaiian chutney, excellent with pork or lamb.  Also a treat with peanut butter on bread.  Note: Common mangos are small and sweet even when half-ripe, not juicy."

Original recipe yield: 4 quarts.
Prep Time: = 10 Minutes Cook Time: = 1 Hour 30 Minutes Ready In: = 1 Hour 40 Minutes Servings: = 240

 

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
1/2 cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional)

In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt.  Bring to a boil; boil for 1/2 hour.

 

Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.

 

Stir in mangos (and almonds if using), reduce heat to low and simmer for
1/2 hour. 

 

Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.