How to make mango chutney

Ingredients:

3 small or 2 large sour green mangoes
2 to 2-1/4 tsp salt
2 to 4 garlic cloves, peeled
1-inch piece of fresh ginger, peeled and coarsely chopped
1-1/2 cups cider vinegar or distilled white vinegar
2 cups plus 2 Tbsp sugar
1/4 cup golden raisins
1/2 tsp ground turmeric
1 tsp cayenne pepper

Instructions:

Peel the mangoes and cut them into slices. Now cut the slices into 3/4-inch dice. Put in a stainless steel or nonmetallic bowl. Sprinkle with 1 teaspoon of the salt, toss to mix, and set aside for 24 hours. Drain and pat dry, then spread out on paper towels.

Put the garlic and ginger into a food processor or blander. Add just enough of the vinegar to puree to a fine paste.

In a stainless steel or porcelain-lined pan the remaining vinegar, the sugar, raisins, turmeric, cayenne, 1 teaspoon salt, and the ginger-garlic paste. Stir and bring to a simmer. Simmer, uncovered, on medium heat for 15 minutes, or until very slightly thickened. Add the mango pieces and bring the chutney to a simmer again, stirring as you do so. Simmer gently, uncovered, for 20 to 30 minutes, or until the mango pieces look translucent and the chutney has thickened some more. Check for salt and add more if needed.

Put into a clean glass or ceramic jar while still hot and allow to cool. Cover tightly with a noncorrosive lid. Keep refrigerated. The chutney may be eaten as soon as it is made.