fresh root gingera large piece – approximately 1 ½ square inches, grated
1teaspoonslarge red chili pepperfinely diced or 1 1/2chili powder
1large whole lemonzest and juice
1 1/2cupswhite wine vinegar
Wash and sterilize four – six half pint jam jars and lids.
In a large pot, heat the oil over medium high heat, add the onion and sauté for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10 minutes until the onions are golden.
Add all of the remaining spices, except the turmeric, and sauté until toasted about 2 minutes.
Stir in the turmeric and chili, add the lemon juice and zest, raisins and the mango and pour in 2 cups of water and the vinegar, sugar and salt. Cover, reduce heat to a medium simmer and cook for 30 minutes.
Uncover and stir the mixture. Simmer uncovered for 30 – 40 minutes depending on how juicy your mangoes were, stirring frequently until the chutney is thick and set. Ladle into your jars, cool and seal tightly.
Although chutney was once used as a preservation method, it is advised to refrigerate after sealing as these don’t have the acid or the sugar content necessary for safe water bath canning.