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Boil vinegar and sugar for 5 minutes, add all other ingredients, cook slowly for 90 minutes. Cool and put in sterilized canning jars. Seal with wax or fill jar to top and seal tightly with plastic wrap. Refrigerate after opening. Note: if you use very ripe mangos, the chutney will be soft. Can also use nectarines or almost any firm, tart fruit, including any citrus. Enough to fill between 7 and 8 liter or quart canning jars.
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