Categories: Relishes 
      Yield: 1 servings 
  
      3    Barely ripe mangos                1/4 ts Cumin seeds 
      2 tb Corn oil                          1/2 ts Fenugreek 
      1    Piece ginger root, peeled,      1 1/4 c  Malt vinegar 
           -chopped (3/4")                   1/2 c  Seedless raisins 
      1    Garlic clove, crushed               1 tb Lemon juice 
      1 ts Salt                            1 1/2 c  Light-brown sugar 
    1/2 ts Hot chili powder                
  
  Slice mangos in half by cutting lengthwise close to seeds on either side. 
   
  Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh 
  as possible from around pits, without including and fiberous parts of pits. 
  Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili 
  powder, cumin and fenugreek. Cook gently 2 minutes, stirring. 
   
  Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve 
  sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid 
  thickens and becomes syrupy and mangos look transluscent, stirring 
  frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. 
  Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot 
  chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped 
  air. Wipe rim of jar with a clean damp cloth. Attach lid and place in 
  canner. Fill and close remaining jars. Process 10 minutes in a 
  boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if 
  desired. 
   
  Makes 2-1/2 pounds.