Our American palate is more accustomed to the combination of sweet with heat, as in this chutney. The mango tends to melt into the mixture. This would be wonderful served with roast pork or even fried chicken.
Makes 4 cups
2 cups packed brown sugar
2 cups cider vinegar
3 onions, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons kosher salt
1 small red Scotch Bonnet chile, seeded and minced, or serrano chile
4 large ripe mangos, peeled, cut from the pit, and cut into 1-inch cubes
1/2 cup freshly squeezed lime juice
1 cup raisins
In a large saucepan, combine the sugar and vinegar. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the onions, garlic, ginger, chile, and salt. Return to a boil, then decrease the heat and simmer, uncovered, for 15 minutes. Add the mangos, lime juice and raisins. Cook for another 10 minutes, or until the mixture reaches the consistency of marmalade. Spoon the chutney into hot, sterilized jars and seal each jar with an airtight cover. Refrigerate for at least 24 hours before using. The chutney will keep,refrigerated, for 3 to 4 weeks.