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CANNING RECIPE:
Mango Chutney
 

2 1/2-cups diced mango, about 2 mangos
1- 1" piece of peeled ginger
1-Scotch Bonnet pepper, minced
1-clove garlic, minced
1/4-tsp Kosher salt
1/2-cup cider vinegar
1/2-cup packed brown sugar
1/2-cups raisins
1/2-tsp freshly ground black pepper

 

Mango Chutney

Bring all ingredients to a boil
Reduce heat to low, simmer until thick, about 25 minutes
Pour into hot sterilized jars leaving headspace
Place lids on jars
Process 5 minutes in boiling water canner

Makes 2 - 1/2 pint jars

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