Mango Chutney Caribbean

Peppers give this a kick

• Ready In: 4 hrs 40 mins
• Yields: 10 Cups

Ingredients

• 2  anaheim chilies, roasted peeled and diced
• 2  hot chili peppers, seeded and minced (Scotch Bonnet or Habanero good)
• 2  cups apple cider vinegar
• 1  tablespoon salt
• 3  cups brown sugar
• 1⁄4 cup tamarind paste
• 4  mangoes, chopped
• 6  ounces raisins
• 1⁄2 teaspoon celery seed
• 3  teaspoons garlic, minced
• 1  tablespoon ginger, grated
• 2  tablespoons lime juice
• 1⁄4 cup clove, whole
• 1  teaspoon cinnamon (I usually use more)
• 1  tablespoon mustard seeds

Directions

1. Combine peppers, vinegar, salt and sugar in a large pot.
2. Cook over medium heat until sugar dissolves.
3. Add remaining ingredients and bring to a boil.
4. Simmer, undisturbed for 4 hours.
5. Remove from heat, cover and set aside for 2 hours.
6. Refrigerate overnight.
7. OR
8. Can using safe technique.