Mango Chutney

I found it impossible to find commercially-prepared chutneys with organic sugar, so I found and tweaked a recipe so I could control what goes into mine.

Makes 13 cups (That's a LOT of chutney... I freeze mine in pints but it can be canned.)

• 1/2 cup minced onion
• 1 clove garlic, minced
• 1 cup raisins
• 2 cups granulated sugar*
• 1/4 cup molasses*
• 2 cups cider vinegar
• 1 tablespoon + 1 1/2 teaspoons minced fresh ginger
• 1 cup dried currants
• 1 1/2 teaspoons cinnamon
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/8 teaspoon cayenne
• 1 serrano chili or 2 small jalapenos, minced
• 3 pounds mango flesh, thinly sliced (about 4 green mangoes)

*or 2 1/4 cups firmly packed dark brown sugar

Mix all ingredients in a large saucepan. Cover and slowly bring to a boil, stirring occasionally. Uncover and simmer, stirring occasionally for 1 to 1 1/2 hours until thick. Stir more often as it thickens.