Goan Mango Chutney

Makes about 2 1/2 cups

Ingredients

2 cups firm semi ripe mangoes (cubed)

½ cup cane sugar jaggery/ granulated sugar

¼ cup raisins

¼ cup vinegar

2 inch piece ginger

2 Pods garlic

2 -3 tsp red chilli powder/flakes

Salt to taste

Clean and finely dice the ginger and slice the garlic . Place all ingredients in a heavy bottom pan and cook over a low heat until the mangoes are tender and liquid has evaporated. Cool and bottle. This chutney keeps in the refrigerator for about a week.

Note: Balance the quantity of jaggery/sugar and vinegar based on how sweet or sour the mangoes are.  You can turn down the heat of this chutney if you prefer by reducing the amount of red chilli powder/flakes.