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Mango Chutney

Ingredients
  • 10 large ripe mangoes
  • 1 cup apple cider vinegar
  • 1/2 teaspoon dried pepper
  • 2 cloves garlic, grated
  • 2 teaspoons mustard seed
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 1/2 cups brown sugar
  • 1 teaspoon powdered ginger
  • 1 onion, finely chopped
  • 2 teaspoons celery seed
Instructions

Pare and cut the mangoes in small pieces. Put all ingredients together in a crock or bowl. Cover and let stand overnight. Cook next morning for three hours or until thick. Set in sterilized jars. Fresh ginger root, chopped fine, adds more flavor than ground ginger. Yield: 4 pints.

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