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| 6 | Mangoes, peeled and cut into strip |
| 1 ca. 1 Liter | Apple cider vinegar |
| 2 Tasse | sugar granulated |
| 2 Tasse | dark brown sugar |
| 2 Tasse | onion chopped |
| 6 | cloves garlic minced |
| 4 Teelöffel | black pepper cracked |
| 1/2 Teelöffel | salt |
| 2 Teelöffel | Hot red (cayenne) pepper |
| 1 | Tb. cinnamon |
| 1 | Tb. minced fresh ginger root |
| 1/2 Teelöffel | cloves ground |
| 2 Teelöffel | allspice gound |
| 2 Teelöffel | Mustard seeds ground |
| 1 Tasse | raisins |
| 1 Tasse | carrots |
| 3 x ca. 450 g | Granny Smith apples, peeled, cored and chopped |
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Combine all ingredients in a large bowl and store overnight in the refrigerator.
The next day, put the mixture in a large, heavy pan. Bring to a boil, reduce heat and simmer for 30 minutes or until syrupy. Let cool, then refrigerate and use within a few days.
Or, for longer storage, ladle boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4 inch head space. Seal the jars with new two piece canning lid, according to manufacturers directions and process in boiling water bath for 10 minutes. Cool, label and store the jars.
Makes 4 to 6 cups.
The San Mateo Times. 6/26/90
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