The mango does not have to be absolutely ripe. Given that mangoes vary in size and weight, I would keep the ratios at 4 parts mango, 2 parts raisins, 1 part onion, and 1 part vinegar and proceed from there.

Magnolia’s MANGO CHUTNEY

Sterilize 2 8-ounce jam jars and their lids in a pot of boiling water. Place the sterilized jars in a 215-degree F. oven to dry out.

Rinse the raisins and set aside to drain. Peel the mango and cut away the flesh from the seed. Cut the onion in chunks. Peel the garlic and remove any sprout. Wearing rubber gloves, remove the core, seeds, and membranes from the chilli. Put all, except the raisins, in a food processor and chop fine.

In a 1-quart saucepan, combine the mango mixture with raisins, vinegar, turmeric, salt, and pepper. Let the mixture cook over medium heat until it bubbles at the edges. Lower the heat and simmer for 20 to 25 minutes or until the raisins are plump and the mango is softened.

Ladle into jam jars with the aid of a jam funnel. Screw on caps and set aside to cool. Store in refrigerator.

Bring to room temperature before serving.

Yield: about 2 8-ounce jars

John Silberman, retired owner of Magnolias restaurant which closed in 2008

This chutney is American style, not East Indian. It is very nice with cold roast pork and other cold meats.

http://macheads2.net/recipes/MMangoChutney.html