Categories: Relishes 
      Yield: 1 servings 
  
      8 c  Chopped mangoes or peaches 
      2 c  Apple cider vinegar 
      1 c  Raisins 
      1 sm Onion, chopped finely 
      3 lg Cloves garlic, finely minced 
           - or pressed 
    1/4 ts Ground ginger* 
      2    Whole dried hot red chiles* 
    1/2 c  Firmly packed brown sugar 
  
  In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over 
  medium-high heat, cover and simmer, stirring occasionally, until mangoes 
  are tender (about 20 minutes). *Blend 1 teaspoon grated fresh ginger or 1/4 
  ts ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely 
  chopped. Continue simmering, uncovered, stirring occasionally, as mixture 
  thickens, for about 15-20 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.