Magnolias’ Mango Chutney

• 3/4 cup raisins (4 oz.wt.)
• 1 ripe mango (8 oz.wt. mango flesh)
• Small onion (about 2 oz.wt.)
• Small clove garlic
• 1 jalapeño or other small hot chilli pepper
• 1/4 cup vinegar (2 oz.wt.)
• 1 teaspoon turmeric
• 3/4 teaspoon salt
• Freshly ground black pepper

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, cut away the flesh from the seed and cut up enough to fit in food processor. Cut the onion in chunks. Peel the garlic, remove any sprout, tuck into garlic press ready to squeeze. Remove the core, seeds, and membranes from the chilli; cut up some. 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