Title: Indian Chutney
Categories: Chutney
Yield: 7 Quarts

4	lb	Unripe Mangoes
2	c	Chopped onions
2	c	Raisins
2	c	Dried currants
4	c	White vinegar
4	c	Brown sugar
1 1/2	c	Sugar, granulated
8	tb	Chopped ginger
4		Dried hot peppers, crumbled
2		Lemon rinds
4		Garlic cloves
4	tb	Mustard Seed
2	tb	Salt
4	ts	Cinnamon
1	ts	Tumeric
1/2	ts	Ground cloves
1/2	ts	Cayenne pepper

Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning. Adjust flavor for hotness and tartness.

Pack hot into half pints, process 5 minutes in boiling water bath.

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