Mama Boudreau’s Mango Chutney
6 cups sugar 4 cups vinegar 12 cups mangoes ( peeled and sliced) 3 cups seedless raisins 1 chili pepper (seeded and finely chopped) 1/ 4 cup finely chopped ginger root 1 large onion 1 teaspoon crushed garlic 1 teaspoon salt
In a large pot, combine the sugar and vinegar and boil for five minutes. Add the mangoes (they should be just a little green), raisins, chili pepper, gingerroot, onion, garlic and salt. Cook for one hour, stirring frequently until thick. Pack in hot, sterilized jars and seal. Makes about two quarts.