Mango Chutney

Ingredients

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes , peeled and cut in 3/4-inch pieces
• 1 medium onion, chopped
• 1/2 cup golden raisins
• 1/4 cup crystallized ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes

Directions

1. Make sugar vinegar syrup: Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
2. Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close jars. (Do not over-tighten the jars.)
3. For shelf stable storage, process in a water bath: Put a rack on the bottom of tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool. (See more useful information on water bath canning here.)