Makes 1 Quart
6 Mangoes, Ripe But Not Too Soft (About 6 Pounds)
1 Cup Apple Cider Vinegar
1 Cup Sugar
3 Teaspoons Fine Sea Salt
1 Cup Golden Raisins
1 2-Inch Piece Fresh Ginger Root, Peeled
2 Jalapenos, Finely Diced
6 Garlic Cloves
2 Teaspoons Ground Cumin
2 Tablespoons Chili Powder
1 Teaspoon Ground Coriander
1 Teaspoon Ground Turmeric
3 Tablespoons Vegetable Oil
Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins. Set aside.
Cut ginger root into 4 pieces. For milder chutney, remove seeds and veins from the jalapeno (wear rubber gloves and don’t touch your eyes). In the bowl of a food processor fitted with the steel blade, add the ginger, jalapeno, garlic, cumin, chili powder, coriander and turmeric and puree to a paste.
Heat the vegetable oil in a large heavy kettle or Dutch oven over moderately low heat until hot and cook ginger/spice paste, stirring frequently, for 10 minutes or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes.
At this point you can place into canning jars following traditional canning instructions. I prefer to cool chutney completely and store in air-tight containers (glass jars) and refrigerate. Chutney keeps in the refrigerator about 1 month.