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| 1 1/2 Tasse | sugar |
| 1 Tasse | cider vinegar |
| 3 Tasse | Mango, peeled, seeded and chopped |
| 1 Tasse | Papaya, peeled, seeded and chopped |
| 1 mittel | Onion chopped |
| 1 | Bell pepper chopped |
| 1 | Lime, seeded and chopped, with peel |
| 1/2 Tasse | raisins |
| 1 Teelöffel | salt |
| 1 1/2 Teelöffel | ginger ground |
| 1/4 Teelöffel | cayenne pepper |
| 1 Teelöffel | mustard dry |
| 2 | cloves garlic |
| 1 | Spice bag containing 15 cloves and, 1 cinnamon stick |
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Make a syrup of the sugar and vinegar by boiling for 5 miuntes. Mix with remaining ingredients in a large heavy saucepan. Bring to a boil and simmer 5 minutes. Remove spice bag and simmer, uncovered, stirring often, 30 minutes. Remove garlic. Ladle into hot, sterilized 1/2 pint jars and seal. Process in a boiling water bath for 15 minutes. Cool and store in refrigerator after opening. Makes 6-8 jars. Notes : Everybody must have a mango chutney around the house. The husband of my office mate, mate, a Palistani, brings back jars from his home country that could stop a charging rhino in its tracks. This recipe is my own and is neither as fiery no
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