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Mango Chutney


  • 1 medium Vidalia onion, coarsely chopped
  • 5 cloves garlic, smashed to smithereens
  • 1 red bell pepper, seeded, coarsely chopped
  • 10 cayenne peppers, thinly sliced
  • 5 ripe jalapenos, seeded, chopped
  • 1 habanero chopped up
  • 5 ripe mangoes, peeled, seeded, chopped
  • 15 ripe figs, capped, peeled
  • 1 1/2 cup light raisins
  • 1 1/2 cup dark raisins
  • 3 tablespoons yellow mustard seeds
  • 2 teaspoons celery seed
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground allspice
  • 3 cups dark brown sugar
  • 4 cups 5% amber vinegar

Mix everything together. Simmer slowly on low heat, stirring occasionally at first, then more frequently as it "comes together" and thickens. When it has thickened, about an hour an 15 minutes, put it into hot jars with 1/4 inch headspace, adjust lids, and process in a boiling water bath for 10 minutes. Yield: About 7 pint-sized jars

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