Mango Chutney

Name: Mango Chutney
Yield: 28
Ingredients: 10 large mangoes; 2 cloves of garlic; 1 onion; 1 cup of raisins without seeds; 1 cup of apple cider vinegar; 1 cup of fresh lime juice; 1 1/2 cups of brown sugar tightly packed in the cup; 1/2 teaspoon of dried cumin; 1 1/2 teaspoons of mustard seed; 2 tablespoons of grated fresh ginger; 1 1/2 teaspoons of salt

1
10 large mangoes
2
2 cloves of garlic
3
1 onion
4
1 cup of raisins without seeds
5
1 cup of apple cider vinegar
6
1 cup of fresh lime juice
7
1 1/2 cups of brown sugar tightly packed in the cup
8
1/2 teaspoon of dried cumin
9
1 1/2 teaspoons of mustard seed
10
2 tablespoons of grated fresh ginger
11
1 1/2 teaspoons of salt

Ingredients

1
10 large mangoes
2
2 cloves of garlic
3
1 onion
4
1 cup of raisins without seeds
5
1 cup of apple cider vinegar
6
1 cup of fresh lime juice
7
1 1/2 cups of brown sugar tightly packed in the cup
8
1/2 teaspoon of dried cumin
9
1 1/2 teaspoons of mustard seed
10
2 tablespoons of grated fresh ginger
11
1 1/2 teaspoons of salt

Directions

1
Wash, peel, and remove the pits from the mangoes
2
Cut them into small pieces and place in a bowl
3
Peel and chop the garlic and onion, add to the mangoes with the remaining ingredients
4
Cover and let it rest for one day to another
5
The next day, place in a pot and cook slowly without covering for about 3 hours or until thickened, stirring occasionally
6
Place in hot sterilized jars that fit tightly together, leaving only 1/2 cm of space between the chutney and the lid
7
Close and place the jars in boiling water for 5 minutes
8
Let it set for around 7 cups or 28 pints
9
Note: can be kept for 1 month.